On 17 Aug 2006 14:17:16 -0700, "Ludmillia" > wrote:

> The only thing that I have is "Double Bump Ragout". Take a jar of
>your favorite (non meat) spaghetti sauce. Chop one green bell pepper,
>two cloves of garlic, one yellow onion. Saute and add the sauce.
>Simmer as long as you like. You can also add: browned italian sausage
>( I like Raleys, from the in-store butcher. It only takes a half
>pound), mushrooms, fresh basil, italian parsley. Experiment with your
>own favorites. This makes a huge sauce, with fresh, crisper veggies on
>top of the richer stew. And...real cooking skills have been used! Just
>hide the jar.
>
>I put some (2-3 servings each) in freezer bags and have it on hand all
>the time.

Crash loves Hunt's canned spaghetti sauce (won't touch Barilla,
although I'm not tossing him out to the streets because of that). I
know he'd still love it with extra onion, garlic, and sausage added.
We always add a little fennel powder, too (wouldn't be necessary with
the Italian sausage) and a splash of red wine.

Freezer bags beat the heck out of the science experiment that's
currently languishing in our fridge. Why have I never thought to
freeze spaghetti sauce?

Thank you, Ludmillia,
Carol