Could have sworn I had some meat sauce in the downstairs freezer. I didn’t.
So I took out a pound of ground beef and a single large sweet Italian sausage and did a quick defrost before cooking and draining. Chopped onions, mushrooms, red bell peppers, garlic, tomato paste, fennel seed, dried basil, oregano and parsley, s/p and a Parm-Reg rind was mixed with the meat and another of the marinaras I’m taste-testing per this thread, Carmine’s of NY:
It was serviceable for a meat sauce but was utterly bland on its own, so I won’t be buying it again.
So…Prince Spaghetti Day was had (with Barilla sketti) with a healthy schprinkle of Parm-Reg on top.
