Last night, The Driver was preparing to make his grandfather's chili. In the middle of browning the ground beef, he realized that the pantry was devoid of several key ingredients used in said chili. After some grumbling and brainstorming, The Drivers decided to use the ground beef in a nice spaghetti sauce.
As The Driver posits in the title of this post, Mrs. Driver makes a mean spaghetti sauce. From scratch. And completely by feel. No restrictive "recipes" or cumbersome "measuring" for her. No, sir. Mrs. Driver has a general vision for the sauce, and she just goes for it. And it always comes out perfect. And Mrs. Driver isn't even Italian.
Needless to say, The Driver was giddy with anticipation. Mrs. Driver's sauce? Now with beef? What could be better?
Long story short, the sauce was awesome. Mrs. Driver would argue that it was a bit too "beefy". The Driver wonders whether that's physically possible.
Above : Too beefy?
Please do not contact 72Pinto for the recipe. For starters, it doesn't exist. Second, even if The Driver were to give you a list of ingredients, there would be no measurements. Basically, you wouldn't know where to start. But here's a hint: you can't go wrong with beef.
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