Such was the case with Monday nights supper. I had some beef and some jarred pasta sauce and was wanting to work from that. Of course it turned out to be to much meat and not enough sauce so I had to do some improvising. Some SERIOUS improvising. What turned out to be the star ingredient?
Sidebar: Anyone got any fabric suggestions for curtains to match my lovely counter tops?
Why it was this garlic sea salt grinder. Brandon bought this a while back, I immediately claimed it a wasteful purchase and forgot about it. Weeeeell he was right and I was wrong. With all of the canned-ness and jarred-ness going on in this, the garlic sea salt added a nice flavor. I'm sure that fresh basil would have added a nicer flavor but hey...we're working with what we got, right?
I'm not saying that you should run out and purchase the ingredients to make this exact dish. What I am saying is that it's OK to put pizza sauce in your meat sauce. At least, in my world it's OK.
WWWYG Meat Sauce
1 lb lean ground beef
1/2 onion, chopped
1 clove of garlic, chopped
2 cups of light pasta sauce
1 small can of tomato paste
1 cup of pizza sauce
to taste: garlic sea salt, salt, pepper, basil, parsley
Brown the beef, onion, and garlic. Add the pasta sauce, the tomato paste, and the pizza sauce. Add seasonings to taste. Simmer for a while to let everything blend.
Serving size 1/2 cup (makes about 8)
Points plus 4