Spaghetti Night!

Have some fun with a classic recipe without taking up extra time. 

Spaghetti with Meat Sauce    

12 oz Spaghetti pasta (If you haven’t tried Wheat Pasta yet, sister, you are missing out! Put it on your shopping list) One full box (1lb) of dry spaghetti will feed approximately 4 to 5 people. One serving is equal to only 1/4 lb, so for every serving spaghetti to cook, add 1 quart (4 cups) of water. If you're cooking a full boxful, you will need 4 quarts of water to cook all that spaghetti. Bring water to a rolling boil.

Pour salt (1 tsp per serving) in boiling water.  Break spaghetti in half and add to water, use a fork to stir spaghetti until it begins to boil again. Turn heat down by half, to allow spaghetti to cook. Stir occasionally until spaghetti is soft. It will take at least 10 minutes for spaghetti to reach soft stage, continue checking every 4 minutes until it is soft and edible.

Add 1 lb ground beef  (or ½ lb ground beef ½ lb Italian sausage) browned. Drain grease.

Add meat into pot with 24 oz Ragu (our favorite is chunky green pepper and mushroom, but please add some tomato paste if you like thicker sauce) until warm.

Meatballs    

For Meatballs

    1lb hamburger

    ½ Cup breadcrumbs

    ½ cup milk

    1 egg

    ½ Cup parmesan cheese

    2 tlbs onion flakes

    1 tsp salt

    1 tsp pepper

For Sauce

    1 cup beef consommé

    ¼ cup sour cream

    ¼ cup dry white wine

Combine meatball ingredients and shape into little balls. Put 2 tlbs butter into a skillet and brown. Remove meatballs. I use these in the above spaghetti recipe with my Ragu meat sauce, but Mr Klas likes it best with the sauce recipe below over plain noodles. Just don't mix both sauces (yuck).

For Meatball Sauce: Add ¼ cup flour to butter then gradually add beef consommé, sour cream and white wine. Stir until it thickens, then put meatballs back in. Add salt and pepper to taste, cover and simmer for about 20 min. (can be served over noodles, rice or spaghetti)

Stuffed Garlic Bread    

I gotta say, this is a meal by itself. I found this recipe on Pinterest and the hubby and I flipped for it! It does take some time to stuff the stuff in the cracks, but it’s VERY worth the time.

    1 loaf  unsliced French Bread

    1/2 cup butter, melted
    1 Tbsp. lemon juice
    2 tsp. minced onion or onion powder
    1 tsp. garlic powder
    1 1/4 cup shredded cheese
    1 1/2 Tbsp. mustard
    1 Tbsp. chopped fresh parsley (or parsley flakes)


Preheat oven to 375.  Cut "X" slices in your bread, not cutting all the way through, to make little squares you can stuff stuff around.  Wrap bottom of bread in foil and set aside. In a small bowl, melt butter.  Mix in lemon juice, onion, garlic powder, and mustard.  Whisk well until combined. Using a pastry brush, or small gravy ladle, spread butter mixture evenly throughout all the little crevices in your bread. Stuff cheese evenly in cracks. Place in oven and bake for 8-10 minutes or until cheese is well melted and a little bubbly.