Company Pasta Dish I Made It

Company Pasta Dish

pointsevenout 10 years ago
Recipe by MissouriFarmWife: Company Pasta Dish/saved

Good grub although there is some problems with the destructions.
Recipe should allow for draining of the grease from the meat, whatever meat is used, before adding the veggies to make the dish just a little healthier.
I'm perplexed about the adding of ketchup or tomato paste, as they do different things.
I opted for the paste.
My stores only carry 24 or 66 ounce bottles of spaghetti sauce. I used 2 24 oz bottles expecting when mixed to have to simmer for a while but the sauce was already nice and thick.
I'm not sure what effect, if any, the 1/2 tsp Mediterranean sea salt had on the recipe as I had to add more salt in the portioned dish. But I dutifully picked up some of the requisite salt from the store.
I cursed under my breath at the price of hamburger. Bought and used some ground pork for $2/lb less.
Seeing how thick the meat/sauce mixture was, I mixed them together in a casserole dish and baked uncovered for the half hour that was going to be for simmering at 350F.
Must have been reeeeeeeeeeeally really hungry as I consumed pert near half the dish.
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mommyluvs2cook 10 years ago said:

That looks good, and easy too for a busy evening. Bet it taste even better the next day :)

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frankieanne 10 years ago said:

That looks like a tasty recipe, pso. You must have been very hungry! It looks like it would be very filling.

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NPMarie 10 years ago said:

What a hearty looking dish! I always use just plain old salt in recipes calling for something different!

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