Looks good. I like a Cajun Italian meat sauce too. What I do is brown onions, bell peppers and celery then add a can of Mild Rotell. Kinda like the beginnings of a Courtillion but without the roux. Then I add 1 pound of the leanest ground meat I can find and 2 pounds of green onion sausage from Rouses. I cut the sausage into small pieces and brown the meat and sausage. Once the meat is nice and brown I skim as much oil as I can and add a jar of Ragu Garden style sauce. Cook that for a while and serve over noodles with a side of Garlic bread and Mexi-corn. Talk about good!
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