11 November 2010 – Leftover spaghetti sauce, updated; bruschetta

This is the same sauce as I used (defrosted) earlier in the week… was that Monday? … updated with some sliced and sauteed large brown mushrooms that D bought at the Bowl yesterday.

I actually cooked the mushrooms (and sauce) in a pan D used to make a soup for lunch for himself and R. It was a beef stock from whenever we had beef… week or so ago… with potatoes and parsley and carrots, at least. I boiled that, put it away in a container, and then used the pan to soften the mushrooms, before finally adding the spaghetti sauce. Seems to have worked.

D brought up the Aglianico from GroceOut that we’ve had a few times lately, and it was really nice with this dinner.

This entry was posted in Meat as a flavoring, Pasta-centered and tagged , , , , . Bookmark the permalink.

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