Wednesday, January 14, 2009


Good old spaghetti shows up frequently on our menu. Our "tried-and-true" sauce recipe comes from the Make-a-Mix Cookbook. Last night the kids had theirs with plain meatballs (didn't add anything to the ground beef, just rolled them into little balls and baked them in the oven) while the adults had leftover garlic shrimp. That was delicious!Spaghetti Seasoning Mix

1 tbls instant minced onion
1 tbls parsley flakes
1 tbls cornstarch
½ tsp salt
¼ tsp instant minced garlic
1 tsp sugar
¾ tsp Italian seasoning.

Combine all ingredients and store in a cool, dry place.

Note: I usually just mix this the day I'm ready to use it. Maybe some day I'll get around to preparing little packets ahead of time.

Spaghetti Sauce

1 pound ground beef
16 oz. can tomato sauce
6 oz. can tomato paste
2 ¾ cup water or tomato juice
1 pkg. seasoning mix (recipe above)

Brown ground beef and drain. Stir in the other ingredients and simmer for 30 minutes. Serve over hot cooked spaghetti.

Notes: I omitted the ground beef in the version pictured above, and used meatballs or shrimp instead. Usually I'll use a quart of bottled tomatoes instead of the water. And this is an excellent recipe for using Wheat/Meat!

1 comment:

  1. There were too many typos in that last comment. I meant to say that I usually add a can of sliced mushrooms, undrained, to our spaghetti sauce. Last's night version didn't have them because I was thinking of Steven, who doesn't like mushrooms. Tonight's dinner WILL because everyone else likes mushrooms - and Steven will probably choose to eat a hot dog instead of Wild Rice Chicken Soup!