-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Manwich is ConAgra/Hunt's failed attempt to copy-cat Sloppy Joe's
 DD> sandwich filling.

 JW> Most Sloppy Joe recipes are a little bit sweet from either ketchup
 JW> or brown sugar. The better ones mitigate this with vinegar.

I'm not big on sugar/sweet in my meat dishes. Onr time my friends and I
visited a favourite place in a near-by town - run by 6 time Illinois
State Chilli champion Don Marsango. My usual order at Angelo's was a
chilli-mac - because his was/is the best restaurant chilli mac I have
found. 

That day there was spaghetti w/meat sauce on special. So, that's what
I ordered. Damned near put me into sugar shock. When Don stopped at our
table, as good hosts do, I aked "What's with all the sugar in the sauce?"

To which he replied "Do you see all of these old Guineas here? They're
here several times a week. You guys come a few times a year. If I left
the sugo out of the sauce they'd eat somewhere else." 

Then he said "I don't like sweet sauces myself. But, this is a business."

In this recipe the sugar is optional .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Penne Pasta w/Meat Sauce
 Categories: Pasta, Beef, Vegetables, Herbs, Chilies
      Yield: 4 Servings
 
    1/2 lb Penne pasta
           Salt
      2 tb Extra virgin olive oil
      2 c  Chopped onion
      2 cl Garlic; chopped
      1 ts Italian seasoning blend
           Dash red pepper flakes
    1/2 ts Fresh thyme
           Salt & fresh ground pepper
      1 lb (16% fat) ground beef
      3    Fresh basil leaves; chopped
           +=OR=+
    1/2 ts Dried basil
  2 1/2 c  Canned chunky tomato sauce
      1 ts Sugar (opt)
      1 tb Chopped fresh parsley
 
  COOK THE PENNE PASTA: Heat to boiling a large pot with 4
  quarts of water in it. Once the water is boiling, salt
  it with 2 Tbsp of salt. Once the water returns to a boil
  add the pasta to the pot.
  
  Leave uncovered, let cook on high heat with a vigorous
  boil. Put the timer on for 8-10 minutes, or whatever
  your pasta package says is appropriate for al dente
  (cooked but still a little firm). Drain.
  
  SAUT� ONIONS, GARLIC, WITH SEASONINGS: Once you've
  started to heat the water, start working on the sauce.
  Heat olive oil in a very large skillet on medium heat.
  Add the chopped onion, Italian seasoning and red pepper
  flakes.
  
  Cook for 5 minutes, stirring occasionally, until the
  onions are softened. Add the garlic, fresh thyme, season
  with salt and pepper. Cook for an additional minute,
  until the garlic is fragrant. Remove from heat and set
  aside.
  
  BROWN THE GROUND BEEF: Heat a large cast iron pan on
  high heat. Salt the bottom of the pan generously. Once
  the pan is hot, break up small chunks of ground beef and
  add them to the pan, without stirring. (You may need to
  work in batches; do not crowd the pan.) You want the
  meat to get well browned.
  
  If the pan is too hot and the meat is burning, not
  browning, take the pan off the heat for a little, and
  reduce the heat to medium high. On our coil electric
  stove, it takes the high heat setting for the meat to
  brown sufficiently, but your stove may be different.
  
  Once the meat is browned on one side (a couple of
  minutes), use a metal spatula to flip the meat over to
  brown on the other side. At this point, assuming you are
  using a cast iron pan, you can remove the pan from the
  heat. The residual heat in the pan will finish cooking
  the meat.
  
  ADD BEEF AND TOMATO SAUCE TO ONIONS: Use a slotted spoon
  to lift the meat from the cast iron pan and add it to
  the pan with the seasoned onions.
  
  Add tomato sauce. Use the edge of your metal spatula to
  break up the bigger chunks of meat into smaller pieces.
  
  Add basil. Add a teaspoon of sugar (if using). Bring to
  a simmer on low heat, let cook, uncovered, for 15
  minutes.
  
  ADJUST SEASONINGS AND ADD THE PASTA: Once the sauce has
  simmered for 15 minutes, adjust seasonings. Add salt and
  pepper to taste. Add a little more sugar if the sauce is
  too acidic. Add more tomato sauce if the sauce is a
  little dry. Stir in the cooked penne pasta. Sprinkle
  with chopped parsley. Serve immediately.
  
  NOTE: When I make this I use hot Italian sausage and
  cut back the dried Italian spices blend and leave off
  the chile flakes. - UDD
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
... "All recipes are adaptable." -- Dave Drum
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