Spaghetti And Meat SauceFrom iamericap 7 months ago
- 8 hotdog buns, split in half shopping list
- 1 stick of butter, softened shopping list
- salt shopping list
- garlic powder shopping list
- parmesan cheese shopping list
- dried parsley shopping list
- 16 oz. uncooked spaghetti noodles, broken in half shopping list
- 2 tsp. salt shopping list
- olive oil shopping list
- 3 lbs. ground beef shopping list
- 60 oz. Prego Traditional Italian sauce (sometimes the sauce comes in 60 oz., sometimes in 64 oz. Whichever you can find is fine.) shopping list
How to make it
- Fill a LARGE pot 3/4 full of water and salt, and bring to a boil.
- Place stick of butter on a small microwave-safe plate. Microwave for 10 seconds, turn over and microwave for another 10 seconds to soften.
- In a large skillet, brown meat, breaking it up into pea-size pieces. Once the meat has almost no pink left in it, dump it into a stainless-steel colander in the sink, to allow the fat to drain off.
- Heat oven to 375 F.
- Pull the hotdog buns apart, and then pull the top off the bottom, so that you end up with 16 pieces of bread. Lay them out on a large shallow cookie sheet so that they are touching, but not overlapping.
- Butter the buns. Lightly salt them. Sprinkle garlic powder and parmesan cheese on the bread. Put some dried parsley in your hand, and rub your hands together over the bread to lightly sprinkle the parsley over the buns.
- Return the meat to the large skillet that you cooked it in, dump the jar of Prego on it, and stir well.
- Grabbing a section at a time of spaghetti, break each section in half.
- NOW we're ready to start cooking!
- Put the bread into the oven.
- Turn the heat on under the sauce to medium heat.
- Set a timer for 10 minutes.
- Dump spaghetti noodles into the pot of boiling water, generously drizzle some olive oil in the pot, and stir well.
- For the next 10 minutes, just keep stirring the spaghetti and the sauce.
- After the timer goes off, use a fork to pull a single piece of spaghetti out of the water. Throw it at the refrigerator. Once it sticks to the refrigerator, it's ready. Turn the heat off, and drain well.
- Check your bread. If it's toasted to your liking, pull it out of the oven.
- Dump the sauce into the spaghetti, and stir well.
- Serve spaghetti with parmesan cheese sprinkled on top, and garlic bread on the side.
The Cookiamericap Dallas, TX
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