General kitchen advice

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Thick & Spicy Spaghetti Sauce1 From Loren Martin Recipe

	Category	Spicy Recipes
	Views	98
	Ratings	0

Ingredients And Procedures

2 lg Onions, chopped

2 md Green peppers, chop

1 c Chopped celery

3 Cl Garlic, minced

2 tb Olive oil

2 Pounds ground beef

1 pk Fresh mushrooms, sliced

3 6-oz cans tomato paste

1 16-oz can whole tomatoes

Undrained & chopped 3 8-oz cans tomato sauce

2 tb Worcestershire sauce

2 ts Chili powder

2 ts Dill weed

2 ts Whole oregano

(continued on sauce2) Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired. (Please note that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2)

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<h1>Thick & Spicy Spaghetti Sauce1 From Loren Martin</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lg Onions, chopped <P>2 md Green peppers, chop <P>1 c Chopped celery <P>3 Cl Garlic, minced <P>2 tb Olive oil <P>2 Pounds ground beef <P>1 pk Fresh mushrooms, sliced <P>3 6-oz cans tomato paste <P>1 16-oz can whole tomatoes <P>Undrained & chopped 3 8-oz cans tomato sauce <P>2 tb Worcestershire sauce <P>2 ts Chili powder <P>2 ts Dill weed <P>2 ts Whole oregano <P>(continued on sauce2) Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired. (Please note that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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