Sauce and the Kitchen Cabinet

So, Ms. Foodie Patootie has restocked the kitchen, but Kitchen Cabinet cooking doesn’t just come in handy only when you’re broke and low on stores–it’s a great way to improvise when you don’t have it on hand and don’t feel like getting it.

Which is where I found myself tonight.  On this busy Saturday, I already had it in my head to make some ground pork marinara and took the ground pork from the freezer.  However, I failed to check whether I had restocked on the bottled pasta sauce I often use as a base.  Yeah, I’m creative–but I’m also lazy.

Come to find out there was zero pasta sauce in the store–but, there were four cans of diced tomatoes, which was a beginning…

After sautéing a whole white onion and three chopped garlic cloves, I added it to the cans of diced tomatoes.  Add to that two tablespoons full of extra virgin olive oil,  half a cup of Cabernet Sauvignon, a touch of balsamic vinegar, some of those wild mushrooms I love,  and one cup of Parmesan/Romano grated cheese, and the makings of a sauce were at hand…

After browning that ground pork and adding it to the simmering mix, the proof, of course, is in the spices; and I added those liberally: Marjoram, Thyme, crushed Rosemary, Basil, Oregano, freshly ground pepper and Sea Salt.

I gave it a couple of hours of simmer, then served it over Capellini, with a glass of that lovely Two-Vine Cabernet Sauvignon.  Très Magnifique!

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