Whenever I decide to make spaghetti with meat sauce, I almost always end up using excess amounts of peppers, olive oil, and hot sauce (I suppose this gives it a "Southwest" touch). To my knowledge, I'm one of only a handful of people I know that enjoys it this way. It'll be "same old, same old" for me this evening!
Here's the bare bones version of the bolognese sauce:
1 lb of ground beef, cooked "well done"
Approximately 3/5 of jar of "Traditional" or "Regular" marinara sauce
1 cup of chopped mushrooms (I tend to go with white)
1 cup of chopped green peppers
1 cup of chopped onions (I don't prefer them, but others might)
1/2 cup of olive oil
1/4 cup of fresh mustard greens
2 tbs. chopped garlic cloves
2 tbs. chopped (or ground) oregano
1 tbs. basil
1 tbs. cayenne pepper (powder)
1 tbs. habanero sauce
1 tsp. red pepper flakes
1/2 tsp. rosemary
The beef is cooked in the microwave until it is a pinkish brown color, then fried in a pan until well done (it can be placed into a pot afterwards, of course). I pour the grease out into the trash bin frequently while doing this. Next, the sauce is poured onto the meat, stir thoroughly, and then set the stove (electric in my case) to 1 or 2. The green peppers and mushrooms are added in first, followed by mustard greens, oregano, basil, cayenne pepper, garlic cloves, and rosemary. After seven or eight minutes of slow cooking, I throw on the olive oil and red pepper flakes. When I have the meat sauce on my plate of spaghetti, I add the habanero sauce and however much parmesean and/or romano cheese I prefer. It goes well with an ice cold glass of milk, needless to say! The sherry comes afterwards...
