Monday, November 29, 2010
Good ol' classic spaghetti
I've shunned spaghetti for the past few years of my life.
It's too easy.
Too many leftovers, leaving me less opportunities to cook.
Too easy to please my husband.
Then it occurred to me this afternoon...
...this is freaking genius
Why I haven't cooked this classic in so long is beyond comprehension. And before you judge me for posting something so simple...
...well, I had a middle-aged woman come up to me at church and say that my recipes have saved her marriage. I don't believe her...because that would worry me.
That's way too much pressure for a part-time blogger.
So let's just do this for fun, shall we?
What you'll need:
Ground beef or turkey (1lb)
1 large jar of your choice of spaghetti sauce
Milk (yes, you read that correctly)
Shredded mozzarella cheese
Butter (yes, you need butter, too)
1 package of spaghetti noodles
Aren't you loving all these closeups of raw meat?
Now, we of course have to add some garlic. Normally I would say put two or three minced garlic cloves in with the meat; however...
Just like my men.
The reason we do this is to add some creaminess to the sauce. You could just eat the sauce straight up, but I like more of a vodka sauce coloring. Just without the vodka.
Well, hardly any.
Aren't you glad you added in the milk and butter?
If you have that kind of time, God bless you.
Another thing my husband is completely opposed to is combining the meat sauce with the noodles in one pan. He claims it makes the noodles soggy.
So there you are, folks. A funky twist to an old favorite.