We're having a potluck lunch at work on Monday. Weeks ago my co-worker,
Sherry, committed to bringing a pot of her "famous" spaghetti sauce. (We
have a full kitchen at work and can easily cook a pot of pasta.)

Yesterday afternoon, Sherry told me that she had to go out of town right
after work and wouldn't be returning until Sunday evening, asking if I
would make "her" spaghetti sauce for her as everyone was expecting it. She
would reimburse me for the ingredients. Her sauce is apparently a favorite
around the office, although I've never tasted it. I agreed (she's a really
nice lady), and just before leaving she brought me the recipe. I pocketed
the folded recipe without reading it, then stopped at the supermarket for
ingredients on the way home.

At the store I took my first look at her recipe. Wow! Based on Ragu, and
filled with powdered and dried spices. Well, it was just for a potluck and
I did agree to make it. I picked up everything I didn't have and headed
home.

Tonight I made the sauce exactly the way the directions specified, and
simmered it slowly for nearly three hours. Hey, it's what she expected.

Amazing! I think it's really tasty. Not the sort I'd ordinarily make, but
I might just make it again for myself. Reminds me of a sauce I used to get
at a long ago Italian restaurant in NE Ohio.

Me? I'm bringing cannoli which I'll make tomorrow night.

If you're brave enough, give the sauce a try...


* Exported from MasterCook *

Sherry Biondi's Spaghetti Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Ground Sirloin
1 Teaspoon Granulated Garlic
1 Tablespoon Granulated Onion
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Granulated Sugar
1 Teaspoon Rubbed Sage
1 Teaspoon Oregano
3 Teaspoons Basil
1 Teaspoon Rosemary -- ground in spice mill
1 Scant Teaspoon Fennel Seed -- ground in spice mill
1 Each Bay Leaf -- ground in spice mill
1 Each Ragu Traditional Pasta Sauce -- 4 lb. 2oz. jar
1 1/2 Cups Beef Broth -- or water

Brown meat breaking it up into fine pieces. Cook until all excess moisture
has boiled away. Drain, if overly fat.

Add garlic, onion, salt, pepper, sugar, and herbs to meat and mix
thoroughly.

Add pasta sauce and broth or water to meat, mixing thoroughly. Heat over
low heat until it is simmering. Reduce heat to low to maintain a low
simmer. Cover partially and simmer for at least 2 hours or longer,
stirring occasionally. Cool, then refrigerate overnight. Reheat to
simmering before serving.

--
Wayne Boatwright *¿*
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