What did you have for dinner last night?

[Abraham Smashington]

I used a whole bottle of Prego original and half a bottle of another kind that was spicy basil and garlic. Then I cooked up some hot Italian sausage and some ground beef (about 3/4 sausage, 1/4 beef). After putting the meat in the sauce, I saved a tablespoon of fat and sauteed up a shallot and garlic and then popped in some portabello mushrooms. While those were cooking up, I threw in some redwine and simmered for about 20 mins. Fuck yeah, it was awesome.

[Matt]

I used a whole bottle of Prego original and half a bottle of another kind that was spicy basil and garlic. Then I cooked up some hot Italian sausage and some ground beef (about 3/4 sausage, 1/4 beef). After putting the meat in the sauce, I saved a tablespoon of fat and sauteed up a shallot and garlic and then popped in some portabello mushrooms. While those were cooking up, I threw in some redwine and simmered for about 20 mins. Fuck yeah, it was awesome.

That sounds similar to my recipe for spaghetti sauce:
2 jars of sauce that's got a ton of veggies in it
2 jars of sauce that's got 'flavored with meat' on the label, hopefully with good spices in it.
2 lbs of lean hamburger meat
2 lbs of hot Italian sausage
Garlic salt
Dash of hot pepper flakes.

Grill up the meat and throw it in with the sauce and let it simmer for a couple of hours. Add the garlic salt and the hot pepper flakes to taste. One batch will feed an army, so freeze what you don't use. In truth, the frozen stuff 'ages' perfectly and tastes even better than the fresh stuff.

[Lesley]

OMG the spaghetti was soooo good. As much as everything plays it's own part, the mushrooms made it for me. I love mushrooms so much, and always remind Rob to get them when we have spaghetti. And what's great is we have so much left over I can have it tomorrow and Monday...yay!

[Lesley]

Also, I'm making dinner tonight. It's no DiGiorno... but close enough. Red Baron I think??

[Abraham Smashington]

Good job. You can preheat! HIGH FIVE!

[Lesley]

I can also put things in the oven. Hell yeah!

[Shit Dickface]

Try Pomi if you can find it. It seriously blows Prego, Ragu, etc. out of the water. Nice and garlicky, chunky, etc.

My recipe:
1 lb. extra-lean ground beef, browned
1 package Foster Farms lean turkey meatballs
1 bag fresh spinach, cooked down
2 zucchini, sliced into medallions
1 can sliced black olives
8 sliced baby bella mushrooms
1 carton Pomi marinara sauce

Throw all that shit in a pot and simmer it for like 45 minutes. Put over whole-grain pasta. Top with grated parmigiano reggiano. Get fat.

[Abraham Smashington]

Except that I did all the work...AGAIN. :P

[Shit Dickface]

"ALL DAY I SLAVE OVER A HOT STOVE BLAH BLAH BLAH I KNOW MY PLACE BAREFOOT AND PREGNANT IN THE KITCHEN" - Rob

[Abraham Smashington]

It's goddamn true. My vagina hurts.

[Phat Dizaztr]

"ALL DAY I SLAVE OVER A HOT STOVE BLAH BLAH BLAH I KNOW MY PLACE BAREFOOT AND PREGNANT IN THE KITCHEN" - Rob

ROFL Thank you sirs! This just about killed me. [Still crying and laughing]

[Shit Dickface]

Gonna make brisket in the oven today. This is going to be awesome.

[Abraham Smashington]

So jealous. Post a recipe if you have a good one. Always looking for some good brisket recipes.

[Ed Hocken]

Oh shit, my dad used to make a damn fine brisket. Hell, one of these days, I need to get a crock pot. I want to make pulled pork sammiches!

[Shit Dickface]

http://www.foodnetwork.com/recipes/p...ipe/index.html <-- the recipe

Kinda halfassing it with the roasting pan since I don't have a roasting pan - just using a foil disposable pan with celery stalks under the roast to keep the meat off of the bottom of the pan.