Spaghetti

Spaghetti

Here's the "I'm in a hurry" version:

1/2-1 lb ground beef
1 tsp minced garlic
1 tbsp dried onion

Brown the ground beef with the garlic and onion.  Drain.  Add Prego Traditional sauce.  Serve with hot noodles.  One trick my Mom taught me was to drain the noodles and add a little spaghetti sauce to the pot before you put the noodles back in it.  Mix the noodles with the little sauce and it helps prevent sticking.

But if I have time this is what I prefer to make:

Peter's Pasta Sauce (slightly modified)
from ourbestbites.com

1/2 lb. ground beef or Italian sausage

2 15-oz. cans Italian-style diced tomatoes

1 15-oz. can tomato sauce

3-4 cloves of garlic, minced or pressed

1 onion, chopped (I usually use only half an onion)

1 zucchini, chopped or grated

2 carrots, peeled and chopped into small pieces

2 tsp. sugar

About 1/4 tsp. baking soda (this neutralizes the acid)

Salt and pepper to taste

In a large saucepan or skillet with a lid, brown sausage, onions and garlic until meat is cooked and onions are tender.  Add the remaining ingredients to the cooked meat, stir and bring to a simmer.  Cover, turn heat to low and simmer for an hour, stirring occasionally.  

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