I made some faboo spaghetti sauce for dinner this evening that used
the 7 ounces of cooked ground beef that's been in my freezer since April
12. It was terrific.
--
Barb,
http://www.barbschaller.com, as of December 23, 2012.

On Tue, 08 Jan 2013 22:10:40 -0600, Melba's Jammin'
> wrote:

> I made some faboo spaghetti sauce for dinner this evening that used
> the 7 ounces of cooked ground beef that's been in my freezer since April
> 12. It was terrific.

By coincidence, I made spaghetti last night using ground beef (for a
change) instead of Italian sausage and decided I'm over hamburger as a
component. The sauce was fine, but the meat wasn't. It's too bland
for me.

--
Food is an important part of a balanced diet.

"sf" wrote

> By coincidence, I made spaghetti last night using ground beef (for a
> change) instead of Italian sausage and decided I'm over hamburger as a
> component. The sauce was fine, but the meat wasn't. It's too bland for
> me.

Did you cook the meat over medium-high heat until it was a rich brown color?
Or did you "pull a Katz" and only cook it until grey before adding the
liquid ingredients?

Also, do you remember the fat content of the ground beef? Was it equivalent
to the fat content of the Italian sausages you'd been using?

Bob

On Thu, 10 Jan 2013 13:52:41 -0800, "Bob Terwilliger"
> wrote:

> "sf" wrote
>
> > By coincidence, I made spaghetti last night using ground beef (for a
> > change) instead of Italian sausage and decided I'm over hamburger as a
> > component. The sauce was fine, but the meat wasn't. It's too bland for
> > me.
>
> Did you cook the meat over medium-high heat until it was a rich brown color?
> Or did you "pull a Katz" and only cook it until grey before adding the
> liquid ingredients?
>
> Also, do you remember the fat content of the ground beef? Was it equivalent
> to the fat content of the Italian sausages you'd been using?
>
I wish pork products would include fat percentages like beef does, but
I have yet to see it. The Italian sausage I cook requires a good glug
of olive oil in the pan or I have a mess, same requirements as the 4%
fat beef I cooked for the sauce. The difference is the seasonings in
the meat. I've decided that fennel seed is the missing factor because
the sauce had lots of garlic. The other mistake I made was to make
the meat chunky (on purpose) when I should have let a bland meat like
hamburger be "grainy".

--
Food is an important part of a balanced diet.