Yes, so this isn't a normal blog post, but I had a request to post a recipe that I put a picture of on facebook and thought it would be easier to post with comments here.
Instead of the 12 oz of water, I used chicken broth (really just because I already had a box open in the fridge). I also added about 4 oz of red wine, a couple splashes of balsamic & a tsp of oregano. And, I didn't use quite as much oil as called for. None in the ground beef/garlic and a couple Tbsp only to cook the onions. I cooked the sauce for a couple hours in an enamel dutch oven, but covered. It calls for uncovered, but it was going to make a heck of a mess that way. Definitely go with whole milk mozzarella. The part skim stuff doesn't compare. You usually can find the whole milk kind in Sargento's brand. I used a 9 x 13 casserole dish instead of the pie plate because I just don't see how all that was going to fit in a pie plate without running over the edges and all over the bottom of the oven. Turned out very, very good. The sauce would be great for spaghetti or lasagna.
Was very good, I must say!
ReplyDelete