Today's Spaghetti Sauce. #fritz

 

How do you make meat balls? A question for another day...

 

 

 #fritz

 

 

 

 

 

 

 

 

 

 

Today’s spaghetti sauce is composed of celery, onion, green pepper and mushrooms, as well as a number of herbs and spices.

Some of these include black pepper, white pepper, garlic powder, onion powder, thyme, oregano, basil leaves, chili powder, seasoning salt, regular salt, etc.

We had a can of no-name, generic tomato sauce. Some of the plain sauce is frozen for another day, at this point.

There are one or two things still missing in this kitchen, but we make do with what we have. 

We do have a shaker of #genuine parsley flakes, which helps with the visuals.

There are six or seven ounces of lean ground beef in here, and a generous squirt of lemon juice.

The carrot sticks have been in the fridge for a while, but we rinsed them and put the little tub back in there. Carrots are cheap, they keep for quite a while, and it’s something wholesome to crunch on.

I tend to ride the heat on both burners, as I don't like soggy noodles and it all has to come out hot at more or less the same time.

Cheap noodles, about three servings.

The deli-style coleslaw comes from Food Basics, but there are comparable products. This is maybe thirty or forty cents worth of coleslaw.

The #beer is self-explanatory, but basically, we put the vegetable matter and spices into the pan, moisten that up with lemon juice, and then put two or three fairly small patties of frozen lean ground beef on top.

Once that starts to send out an aroma, and the meat is thawed and softened enough, chop it up, in the making of this sauce I sort of started to wonder about meat balls. You do want your meat products to reach a basic minimum temperature, for at least fifteen seconds of cooking time. (That’s in the book, ladies and gentlemen.)

Seriously—what if I put all of them spices and the juice into the fresh ground beef, and then rolled them up into balls, and then, fresh or frozen, prepared them in tomato sauce? What then?

You could still put them on top of spaghetti noodles, after all. You could cut that with ground pork after all, much like a good meat-loaf, after all…there are any number of possibilities, including cabbage rolls. Right?

We will think well upon this.

 

END

 

Leftovers. 

...that's why we have all them cheap plastic tubs, ladies and gentlemen.

Thank you for reading.