Thursday, October 6, 2011

Italian Garlic Spaghetti

I have posted Spaghetti recipes before, however I believe
this is my FAVORITE. Must be Emma Leigh's, as well,
because she asked for more SAUCE. Never, has she
ever asked for MORE sauce. Usually, she is complaining
 that I put too much in her bowl. SO that makes this a
definite keeper and most likely will be the way I make it
 from scratch in the future. Don't let let the phrase
 "make it from scratch" scare you. For me, that just means
I'm not pouring the sauce out of a jar and it takes longer to
 cook, as it must simmer. Ok, here is how you do it:

2 lbs browned ground chuck
(I'm using Ground Beef Bags made with Onion Onion and Seasoned Salt-search for it)
2 - 15oz cans of Tomato Sauce
1 - 6oz can of Tomato Paste
1 - 10 3/4oz can Cream of Mushroom
2TBSP* (capful) Italian Garlic Bread Seasoning
1TBSP Onion Onion
1TBSP Seasoned Salt
1TBSP sugar

In a 3 qt Stock Pot, combine all ingredients in order of the list. (You can brown the meat in the pot if you need to by adding 2TBSP Onion Onion and 2 tsp Seasoned Salt. Drain grease from meat then proceed adding ingredients). Turn on Medium-High Heat until sauce bubbles. Turn heat to Low. Cover and Simmer for 3 hours, stirring occasionally. Serve over prepared pasta and top with Parmesan Cheese. And of course Bountiful Beer Bread :)

*If you are not a Garlic Lover, then 1 TBSP will be plenty for you :)