Looks like way too many ingredients for me. The only dish I cook that has a long list of ingredients is a Bolognese sauce. I make it every year on New Year's Day.
1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diced
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14 1/2-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
Directions
1In a Dutch oven, over medium heat, heat the oil. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.
Pretty much the same as mine, except I use bacon instead of pancetta, red wine instead of white, oregano and basil and bayleaf, add 250 ml beef stock and leave out the nutmeg and the milk (milk?). And I don't bother measuring anything.
I'm not much of a cook. In fact, I don't even use my stove.
But I can cook toast.
And my special ingredients in the recipe are butter and jam.
Yum yum.
My breakfast every morning is toast-- with real butter (no margarine for me).
But you should try cooking--- start with something simple. Or take a class at one of the cooking stores, or community colleges. You might be surprised.
I like to cook when I have time-- but not when I come home from work late and exhausted already.
Pretty much the same as mine, except I use bacon instead of pancetta, red wine instead of white, oregano and basil and bayleaf, add 250 ml beef stock and leave out the nutmeg and the milk (milk?). And I don't bother measuring anything.
Milk DOES sound like an odd ingredient for sauce, doesn't it? My husband swears he hates milk, so I have to sneak that ingredient into the sauce when he's not looking. But I promise it just makes the sauce very rich, not at all milky. Your variation sounds good too.
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My favorite Veteran!
Besides you have to act pompous and condescending to post in the Calvy and Onlyist forums. Good thing he is not. 
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