What's for dinner? Pasta with meat sauce.

This is such a simple recipe. 

Every family has their own version. 

I have tried soooooo many recipes over the years. This is by far the most delicious-bold flavors and sweet taste of tomatoes.

For the sauce:

Defrost 1 pound ground beef in the microwave.

In a large saucepan, add:

1 teaspoon garlic and onion powders

1 teaspoon Mrs. Dash Original Blend

1/2 teaspoon seasoned salt

1 teaspoon Italian seasoning

4 tablespoons olive oil

1/4 cup water

 

Seasonings in the pan.

 Stir with a whisk. 

The whisk works really well to break the chunks of ground beef into fine crumbles.

Cook the beef until browned and some of the liquid is reduced.

Add 3 cans of tomato sauce.

Look for cans with no funny stuff in the ingredients 

like: soybean oil,  corn syrup, etc.

A good read says: tomatoes, onion powder, 

garlic powder, and citric acid. 

Not fancy...just basic.

Stir and simmer for another 10 minutes on low heat.

 In a medium saucepan, boil 3 cups water.

Add 1 teaspoon salt and 2 tablespoons olive oil.

Add 1/2 pound angel hair pasta.

Cook until tender.

Drain in a colander.

HUGE TIP: Many tries over the years to get the family to eat whole wheat pasta. 

They just did not acquire the taste. 

They said over and over again, 

"Mama, why do you keep messing with our pasta? 

We don't like it when you try to switch it."

Of course, I never stopped trying. 

By chance, I bought angel hair wheat pasta. 

It has a subtle taste and 

mimics the white pasta almost identical. 

The kids love it and that's all I buy now. 

Just recently, I bought the spaghetti version 

by accident and they still won't eat it. 

Victory is sweet on the angel hair though.

Shred Parmesan cheese and sprinkle on top of a bowl of pasta...

 Let the pasta and the sauce cool. Store both in the refrigerator up to 5-6 days.

A bowl of pasta with meat sauce makes 
a great lunch in a thermos, 
an afternoon snack, or dinner. 

Also, when there is just a little sauce left at the bottom of the jar, this recipe transcends well and makes a great chili. 

Cut into small chunks and saute 1/2 red, 1/2 yellow and 1/2 green peppers in a large saucepan. 

Add 3 more cans of tomato sauce 
to the leftover pasta sauce 
and the following ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon seasoned salt
1/2 teaspoon Italian seasoning
1 teaspoon chili powder
2 cans of beans, drained
(any beans will do-black, red, kidney, etc)

Make this a staple in the fridge each week. 

Add it to 'prep time'.

Add a dollop of sour cream, 
or sprinkle it with 
cheddar, Colby or 
pepper jack for a little heat...