You may have noticed from yesterday's bento that my spaghetti looked more like a Sloppy Joe on noodles. That is the way we like it around here, and in case you're a meat-lover too, I thought I would share how we make our sauce. There is nothing from scratch about it... but it sure is good!
- Brown 1 lb lean ground beef in a pot; drain off fat
- Add a 16 ounce can of tomato sauce & half a can of water
- Stir in a packet of Lawry's original style spaghetti sauce spices and seasonings
- Add sliced black olives, if desired, and heat it till it just starts bubbling
- Reduce heat to low and let it simmer for a bit
- Serve over pasta
Incidentally, these are the types of "recipes" I looked for most when I first started cooking. No one uses a recipe for spaghetti sauce, baked potatoes or boiled eggs. "But how hot is the oven?" or "How long do I boil them?" I wondered. Thank goodness for the internet.
4 comments:
Hahaha that makes sense though. A lot of recipe sites assume you know at least a thing or two (I know I assume that when I'm posting recipes!). Thanks for the recipe. I like a hearty thick sauce myself but approach it slightly differently- can of tomato sauce, no water, and a small palmful of Italian seasonings (it's probably similar to the Lawry's you're using? it's oregano, rosemary, thyme, maybe basil, I forget), smashed/chopped garlic, onion if I have some... same with the ground beef though... and a TON of grated parmesan cheese. I haven't made this sauce in a while, so the last time I did, I always had grated cheese on hand, but now I keep hunks of cheese on hand and grate it myself- not sure if that would take too long now, since I used to use a whole container of the grated cheese.... hahahaha. It was thick, delicious, and stick to your ribs yum for the cold weather =D
Thanks for leaving your variation, Yvo.
That is a great idea, by the way. I know everyone makes their sauce differently... so tell us how you like yours okay, everyone?
I like mine with heaps of mushrooms. And if I'm just eating home alone I usually fill my bowl halfway with steamed broccoli, half with noodles, top with sauce, and then with parmesan. Very yummy, especially if served in a fun, funky bowl. :)
Oooh... steamed broccoli in your pasta, huh? That sounds colorful as well as tasty. I will have to try that in a bento soon. Thanks for the tip!
Anyone else have a favorite sauce for their spaghetti?
Post a Comment