You right click on it and save it LIKE ANY OTHER PICTURE ON THE INTERNET.
I can’t stop hearing the Jurassic Park theme song when I watch Mortal Instruments.
Perfect Spaghetti Sauce
I’ve always had a difficult time finding a pre-made spaghetti sauce in a jar. I’ll buy a jar, try it, and vow to try another brand next time - though I never remember what I’ve already tried. My “ex-stepmom” used to make her spaghetti sauce from scratch (we don’t really do fresh tomatoes here, so canned is “from scratch”, ya hear?) but I never got the recipe. So, I decided to wing it. Somehow I managed to produce the best spaghetti sauce I’ve ever tasted. Since that’s a miracle, I figured I should share.
- 1lb hamburger meat (90/10 or 93/7 lean)
- 1 can crushed tomatoes (28oz)
- 1 can diced tomatoes (16oz - optional)
- 1 heaping teaspoon tomato paste
- 1 green bell pepper (diced)
- 1 half onion (diced)
- 2 cloves of garlic (less or more, depending on your tastes)
- 3 teaspoons of sugar
- oregano, thyme, rosemary, sweet basil, bay leaf, white pepper, crushed red pepper, parsley (these amounts are entirely up to you)
Brown your meat, drain the grease. Put the meat to the side so you can use the skillet again.
Saute your diced bell pepper and onion in the grease of the hamburger meat. I don’t know what the point of it is, but somebody told me to do it once, so I did it. I have never cooked bell pepper before, so I didn’t saute as long as I should have. Your onions should be clear and your bell pepper browned a bit more. Add your chopped/shredded garlic near the end to avoid it sticking to the skillet. Bask in the heavenly smell.
In another pot (though I supposed you could just use the skillet), combine all your tomato products - crushed tomatoes, diced tomatoes, and your dollop of tomato paste. The diced tomatoes aren’t necessary if you don’t like chunks of tomatoes in your sauce, but they will cook down and break up pretty well.
Add your sauted veggies to your tomato slop. And mix that stuff up real good. Medium heat, if you will.
Time for the spices. I used three heaping teaspoons of sugar. I like my sauces a little sweet, so add or subtract as you will. Oregano, thyme, rosemary, sweet basil - about a teaspoon each. One and a half bay leaves. Whatever you do, do not add salt. Canned tomato products are not peeled before processing and the skins are quite bitter. There is also salt added to bring out the flavor, so you really don’t need to add any. Be sure you allow the sauce to cook for a bit after you add spices - it needs time to absorb and distribute throughout. And taste it more than once - the flavor changes as you cook it.
I let it simmer for about 30 minutes, but I was in a hurry. You can take as long as you like, just don’t let it boil. At the very end, I suggest adding a little parmesan cheese and parsley while you’re cooking your noodles. Give them a light coating with virgin olive oil (optional) and top it off with the most amazing spaghetti sauce you’ll ever experience.
HOW COME WHEN HARRY GETS BITTEN BY THE BASILISK IN CHAMBER OF SECRETS THAT DOESNT DESTROY THE HORCRUX IN HIM SOMEONE ANSWER THIS???
Can we get JKR on the phone ?
yes let me just pull out her number real quick hang on yes hello 911 can i speak to jkr pls
Because the Horcrux inside Harry had to be killed by Voldemort! Does nobody remember when Dumbledore stressed how important it was that Voldemort be the one to kill Harry? What is wrong with you people? :(