I'm making sauce from sorta scratch (using canned organic tomato sauce for the base)

I'll want meat in the finished product.

here's my question

make sauce tonight and let simmer and then add in the meat tomorrow - OR make sauce, add meat and let the whole thing simmer for use tomorrow??

Thanks all, I'm pretty zombied out today and the bare basics have slipped out of my brain!

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when life hands you lemons, order lobster!

April - I usually add olive oil to a pan and saute garlic and then add ground beef and brown. Drain. add tomato products and simmer (ok i admit i also add red wine) until it tastes right. oh and of course herbs, salt and pepper and such.

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cool, thanks hon!!

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when life hands you lemons, order lobster!

I like to about the same as Rob except using Hot Italian Sausage, crumbled up. The sausage adds even more spice to the sauce. I simmer that for at least an hour. Oh, It's a "pork fat thing."

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Tom
Restart LC 7/05/08

LOL @ the "pork fat thing"

I remember a Far Side cartoon about "Our Lady of Pork" - thought she was my patron saint.

We always used pork neck bones for gravy. I grew up learning that marinara has no meat in it. That's what you put on the pasta on Friday.

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Technically marinara sauce has no meat. I usually just call it meat sauce. And I also have that pork thing happening in my tomato sauces most of the time.

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I'm all for the "cook it today, eat it tomorrow" angle - makes everything soooo much better - and yeah baby, put the MEAT in it too! LOL!

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