So it turns out when you take the World's Best Meat Sauce recipe from the grain-free gourmet book and, while it's simmering (I like to make it super-thick), sautee a bunch of chopped up mushrooms and garlic in butter, and then once the mushrooms have been all butter-spongey, dump the whole shebang (including the butter-garlic-mushroom juice) into ( Read more... )