OMG… I responded too early.. just now saw the spaghetti!
Look.. I know ground beef is traditional with spaghetti.. (I mean.. I always thought it should be meatballs… ) but absolutely not for me.
Like I said above, I use half the ground beef for my hamburger helper because I’m not a big fan of loose ground beef. The only time is maybe tacos and even then I’m filling it with more lettuce and tomato..
But holy crap dude. That is just not for me.
I LOVE spaghetti.. but like I said above.. I make it like my parents did. But a little modified.
Sliced Kielbasa sausage instead of ground beef..
And EXTREMELY chunky sauce is the only way I can eat it.
Nicole’s Spaghetti (if anyone interested)
-Polska Kielbasa (optional.. it’s chunky as it is)
-Prego Mushroom and Green pepper Chunky Garden (wal mart M&GP chunky brand just as good and half price)
-Spaghetti
-Can of diced tomatoes with g.pepper and onion
-can of slice mushrooms
-Chopped green pepper and onion
-Parsley, garlic powder, salt
-butter
-parm cheese
-I slice the kielbasa and fry it on the stove top
-Cook the chopped g.pep and onion in olive oil over the stove (lil oregano if want)
-Combine the sauce, can mushrooms, can tomatoes, seasonings (you end up with twice the amount of sauce so if it’s just cooking for 2 you can pour the mix back in the jar and keep for 5 days in fridge)
-boil the spaghetti of course
when spaghetti done, add butter and mix
(Now this is where I get naughty but you don’t have to use as much as I do)
While still in bowl, add parm… then plate… pour the sauce with the chopped g.pep and onion you want on… add parm… mix… top with parm 🤍🤍🤍