Well,
For the last few years I've made spaghetti sauce. All goes into an enameled cast iron Dutch oven.
2 28oz. cans of Cento Roma tomatoes
1 28oz. can of Contadina sauce.
1 18 oz can of " " paste.
While the above is on simmer, add 1lb. of Italian sausage lightly browned. I use the sausage
that's packaged like burger on the tray-chopped with a wooden spatula.
1/4 cup of Zydeco Chop Chop ( has dehydrated onion, garlic, r&g bell pepper, green onion
tops, celery, parsley.)
~20 turns of fresh black pepper from a mill, a dash or two of salt, and some McCormick Italian Seasoning to taste;
The house smells great for a few days afterward.
Mule
p.s. an alternative to the above is Hurst's 15 Bean Soup. I toss the flavor packet and use salt, pepper, the Zydeco stuff,
a can of stewed tomatoes, Italian seasoning and either Conecuh Hickory Smoked Sausage or Country Pleasin' brand
Green Onion Sausage. Been making this in one form or another for over 20 years.
