I have been craving a good ole plate of spaghetti for at least a month but Johnnycakes hasn't been on the same page because of the new grill. I finally won out tonight and we made a delicious red sauce with lots of veggies and meat over Barilla whole wheat angel hair.
Sunday, July 1, 2007
I used a store bought bottle of Prego as the base for the sauce and loaded it with lots of extras from the fridge. I chopped up yellow squash, yellow onion, a carrot and half of a red pepper and sauteed the vegetables in extra virgin olive oil and garlic until soft. Meanwhile, I browned 94% lean ground beef seasoned with crushed red pepper, garlic powder, salt, pepper and Italian seasoning in another sauce pan. I also chopped a leftover pork chop and added it to the cooked meat. We combined the meats and veggies and simmered them together while the whole wheat spaghetti cooked in the boiling salt water.
We topped our heaping bowls of spaghetti and sauce with loads of freshly shredded Parmesan cheese.
The food was comforting and not fancy at all but it really hit the spot! The best part about pasta is that there are always plenty of leftovers for lunches during the week.