This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.
Add 1 tsp spice mix per quarter lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time.
This is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
This uses an “Equalizer” technique I invented. Well, I’m probably not the first, but I’ve never seen or heard of it elsewhere. It’s a simple technique that should be easy to adapt for any long-cooking tomato based sauce.