This was a cook from the gut meal, I had three large meatball in freezer, some of Lyn’s leftover pasta sauce and some green pepper and sweet onion. I rough/fine chopped the meatballs.
Saluted the onions add to sauce with the sliced green pepper then heated until the green peppers were slightly tender.
Ok we had leftover ground sirloin and what to do with it was the question. We went from Lasagna, can’t don’t have the cheese or pasta then it was tacos and then Lyn kicked in and she made this delicious meal Spaghetti Ragu!
We took advantage of a special that Butcher Box was offering bacon and breakfast sausage. My son had recommended the bacon so I figured what the heck. Now with the pandemic you have to make do with what you have. The first thing we had to do is figure out if it had maple syrup in it. Mike never got the sausage so he did not know but suggested smell it. Not a bad idea so I opened the package and smelt away and it did not. Good thing is I still had my sense of smell and taste, if you know what I mean. I cooked a tiny pattie just to make sure and the nose did not fail me. Anyway Lyn made her sauce and I cooked the sausage etc. It was a mild breakfast sausage and I added some Italian seasoning while browning. When browning I like to flatten it and let brown flip then start to crumble, rather than start to crumble as soon as you put in pan. In my opinion it produces a moister browned meat.
I added green pepper, mushroom, spring onion after the meat was browned cooked for a minute then added some of Lyn’s sauce
Cooked the pasta and served.
All in all it came out pretty good for a cook from the gut meal. I think the mildness of the sausage made it possible.
Gourmet Dad, Don’t Let The Title Fool You 