{"id":331,"date":"2013-12-16T13:22:01","date_gmt":"2013-12-16T19:22:01","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=331"},"modified":"2013-12-16T13:22:01","modified_gmt":"2013-12-16T19:22:01","slug":"chef-kates-meat-ragu-sauce","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=331","title":{"rendered":"Chef Kate’s Meat Ragu Sauce"},"content":{"rendered":"

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This is another one of Chef Kate’s recipes – a local chef who teaches at the library.\u00a0 It is a great hearty meat ragu that will not leave you feeling hungry!\u00a0 We used the plum crushed tomatoes, but I could not find the coveted San Marzano tomatoes she mentioned.\u00a0 I usually use extra lean sirloin but since the meat is the only real fat of this recipe, I decided to go with 85%.\u00a0 This is so yummy.\u00a0 She advised not to use ground turkey as it doesn’t turn out right. The only change I made was subbing green peppers for the mushrooms, but we both agree it was missing something without the mushrooms (and this comes from hardcore anti-mushroom people!) LOL\u00a0 No one will ever change my mind about olives, though.\u00a0 Anyway….<\/strong><\/p>\n

**This is the first time in 2 years since my allium intolerance\/sickness, that I cooked with real onion and garlic in small doses!\u00a0 I will only cook with raw onion\/garlic maybe once a month now.\u00a0 Small steps…<\/strong><\/p>\n

INGREDIENTS:<\/strong><\/p>\n