I cannot find the cookbook I originally got the recipe from for slow cooked Spaghetti with Italian Sausage (I think it suffered my pregnant wrath when I accidently and quite tearfully killed the Tater tot casserole the other day). This recipe is the one I used to buy the ingredients and it did not call for quick-cooking Tapioca. My other books that have a similar recipe all call for it and I am not a good enough cook to know if I can omit it with no severe consequence. What is the purpose of it and can I do with out it?
8 oz. bulk sausage
4 oz. ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 16 oz. can tomatoes, cut up
1 8 oz. can tomato sauce
1 4 oz. can sliced mushrooms (I will be using fresh sliced mushrooms)
1/2 cup chopped green pepper
2 tablespoons quick-cooking tapioca
1 bay leaf
1 tsp Italian seasoning
1/8 tsp black pepper
Dash of salt
Also- can the 16 oz can of tomatos be substituted with tomato sauce or tomato paste?
Nikki P - said
May 8 2011 @ 21:48
I have never heard of adding a thickener to Spaghetti and Italian Sausage. However you can use cornstarch to replace it as a thickener if you think you need it
By the way I have a theory I call the syndrome of pregnant moms it’s P.S.B. stands for Placenta Sucks Braincells. It is good as an excuse for any stupid thing you do during pregnancy or after since the cells have been sucked up. Feel free to use this excuse any time.
mozefnme - said
May 8 2011 @ 21:48
I would need to see the recipe… Maybe you can post it? That would help a lot.
HONEYB1 - said
May 8 2011 @ 21:48
Honestly, I have no idea. I am sorry I am not a very good cook at all. I am having trouble figuring out how to make a cheese ball right now…LOL!!!! If it were me I would just omit it and see what happens. Good luck with dinner.