Saturday, January 20, 2007

Stick-to-your-ribs sauce

It's supposed to snow more tonight and tomorrow. (Will it ever stop?) Lacking a nice thick bison steak, I opted to make good cold-weather, meaty spaghetti sauce. I use Mark Bittman's basic recipe for Bolognese, but with double the meat, pretty much. Packaged, ground beef and pork at Safeway is a pound per package, and I don't feel like messing around with repackaging leftover raw meat just to use the 1/2 pound of each that Bittman calls for.

My house smells divine.

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