Best olive oil in heavy ceramic pot. Med. heat. Sweet onion fine chopped. Sweated for a few minutes. Separate SS pot 2 C 'drinkable' red white reducing to about 1 C.
To onion 1 1/4 lb ground chuck and 1 rough chopped 'King' mushroom/four rough chopped garlic cloves. Pinch of grated nutmeg/S&P. When the beef had just taken on a bit of brown color I added the reduced red wine and a tin of whole tomatoes which I had already strained out the seeds etc. and about a T of tomatoes paste from a tube and about a t of anchovy paste from a tube.
Then I choose to just add a large teaspoon of dried oregano. Planning to add some fresh thyme near the end of the cooking.
Being very clever I don't bother labeling the jarred herbs/spices. I mean who doesn't know what dried oregano looks like right? All my dried herb/spice jars are the same used local honey jars.
I dumped in the oregano and stirred it in. Then a little taste a few minutes later. I had dumped in a large T of dried dill!
The taste is still in my mouth this morning! Terrible! I went so far as putting the now ruined pasta sauce into a colander and rinsing out the dill. Didn't work. The dill flavor totally obliterated any other flavor. Something about dill and red wine was not working.
I threw about eighteen bucks worth of best OO/ground chuck/red wine/canned tomatoes/King mushroom/onion/garlics in the garbage!
Made effing scrambled eggs for dinner.
I'm smiling at my own stupidity this morning. Not so much last night.
Has something similar happened to you all?