noodle

Okay, so I make a kick ass red gravy, so I've been told.

I throw in a few cans of organic crushed tomatoes with basil, garlic and oregano, some peeled ripe tomatoes, on top of some sauteed onion, whatever peppers I can find, minced garlic, roasted garlic, a little pinch of spenda at the very end to cut the acid and tons of herbs and spices. Usually toss in a little parm at the end as a binder if it is too liquidy. It cooks most of the afternoon.

I love to brown some 95% lean ground hereford and half a hot italian sausage from Fresh Market and toss with 1/2 c of macaronis with the sauce after it simmers with the meat for 30 minutes or so. Or baked spaghetti, poured over veggies, used in lasagna, etc.

But I'm bored with that. I could just eat bread dipped in it, but then I'd be enormous. So, I'm asking as squeeb does, What Do You Do With Red Sauce?

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