PETROGLYPHS, Camp COOKIN', HOT SPRING | Nevada TO California, USA | A Gal, her Jeep & Tuk скачать в хорошем качестве

PETROGLYPHS, Camp COOKIN', HOT SPRING | Nevada TO California, USA | A Gal, her Jeep & Tuk

We check out an extensive petroglyph site near Fallon, Nevada and run errands in town. I cook the World's Best Spaghetti on my camp stove. We cruise through Hawthorne, the "World's Largest Ammo Depot" and end up in California and find a muddy hot spring at the base of the Eastern Sierra Mountains and find an excellent sandwich in Bridgeport, CA. RECIPE FOR "Mom's Spaghetti" This is the "full size" version. Mom adapted it from "Betty Crocker's New Picture Cookbook" circa 1960 and I added the red pepper flakes. INGREDIENTS: 1 package of Italian Sausage Links (usually 5 links, I like the "Hot" Italian Sausage) 1 medium chopped onion Garlic (I usually go for 4-5 cloves) 3 tbsp Olive Oil 2 (28 ounce) cans diced tomatoes (You can sieve these for a smoother sauce, but I don't bother with that) 8 ounces Mushrooms 6 oz can tomato paste 1 cup wine (whatever you have, red or white) 1 tsp basil 2 tbsp minced parsley 2 tsp salt 1/4 tsp black pepper 1 tbsp oregano 1 tbsp fennel seeds 1-2 tbsp red pepper flakes 1 Bay leaf INSTRUCTIONS Cut up sausage and brown in olive oil. Throw in the onion, mushrooms and garlic and sauté for a few minutes. Add the rest of the ingredients. Simmer over low heat for 1-2 hours (longer is better). Near the end of the cooking time, cook up some spaghetti however you like to do it, drain, add the sauce and stir. Top with grate parmesan and fresh parsley (if you have it). I like to serve it with garlic bread to sop up the sauce left on the plate.