The secret to good chili is the right mix of chiles! (who knew?)
This is a meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I invented by accident.
This is a recipe for a basic 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.