My New and Improved Spaghetti Sauce Recipe!

Ingredients:

1kg ground beef

1kg tomato/spaghetti sauce

1 can (400grams) of Mushrooms(chopped)

1 small can of liver spread

Salt

Pepper

Brown sugar

Vinegar

Dried or Fresh Basil

Parsley

7 sticks of butter (Yeah boy!)

1 to 2 onions (minced)

4 cloves of garlic (crushed)

Melt the butter in a very large pan or pot.

Sauté garlic and onions until golden brown.

Add the mushrooms, and add a dash of salt and some pepper. Sauté for about 1-2 minutes.

ADD THE BEEF.

Sauté for 2-4 minutes, then add the liver spread. Season with salt, pepper, brown sugar, basil and parsley. Allow it to simmer for about 5-8 minutes. If it’s too dry, add half a cup of water, although by this time, the juices from the beef would have already seeped out, hence you allow it to cook in its own juices, making it more awesome \m/.

Judge if the beef is already cooked. Each of us has his or her preference of meat texture. Add the tomato/spaghetti sauce and allow the whole thing to simmer for 3-5 minutes.

Now comes the most critical part of the dish: The seasoning war.

The dish basically revolves around the balance of sweet, salty, sour, and spicy. Therefore, it’s up to you how much salt, pepper, brown sugar, and/or vinegar (during extreme cases when the other tastes have overpowered the dish; be sensitive to changes in taste when adding this.) you want to add. I can’t give you exact amounts to add, because the best thing to do to arrive at the perfect point is to taste the dish and find out for yourself what it lacks. But here’s a rule of thumb: If it’s too salty, add sugar; if it’s too sweet, add vinegar; if it’s too sour, add sugar and salt; if it’s too spicy, add sugar and vinegar. Of course, for any general exaggeration in taste, you can always choose to add water.

If you’ve epicly failed in every attempt to arrive at a decently tasting dish, well, c’est la vie. It happens sometimes. Here’s something to keep in mind before you hit the grocery store: If you think you won’t be able to balance the blend by yourself, you’re better off getting spaghetti sauce instead of plain tomato sauce. It already tastes good to some degree, and has already been seasoned so you don’t have to experiment that much.

Now, after you’ve found the blend that best suits your taste buds, allow it to simmer for 2-3 minutes. Before turning off the heat, add more basil and parsley.

Serve with noodles and parmesan cheese. Buttered bread with garlic and parsley is also a good complement.

ENJOY:)