On Tue, 02 Feb 2010 16:54:41 -0500, Goomba >
wrote:

>sf wrote:
>
>>>> 1.25 lbs. 4% fat ground meat
>>>> 1 medium sized onion, chopped
>>>> fresh garlic, minced
>>>> dried oregano
>>>> .5 lb button mushrooms, sliced
>>>> 2 14.5 oz. cans Italian style stewed tomatoes
>>>> 1 can water
>>>
>>> Why add water?
>>
>> It's less dry.
>>
>Well, it certainly looked watery.

<shrug> I didn't want tomato sauce. If I'd wanted that, I would have
added tomato paste. Most of that water was chicken stock. If I'd had
beef stock in the freezer, I would have used it.

>Seeing that you used stewed tomatoes
>to begin with, do you really think it needed more water?
>Other thoughts I had on your recipe-No fresh parsley? No basil? No wine?

Nope, nope and nope. I considered adding some pesto (w/o pine nuts)
because I have some in the freezer but decided against it. Parsley is
a never and I decided against wine. Oregano and garlic was enough.

--
I love cooking with wine.
Sometimes I even put it in the food.