Railroad
Routinely Derailed
I was reading the thread about Cottage Cheese and it got me thinking about the spaghetti sauce I "make."
A jar of the better-type spaghetti sauce, like Classico
1/2 lb Ground Beef
Small can of tomato paste
Small can of tomato sauce
Small can of sliced mushrooms (pieces and stems works for me)
1/2 cup of Cottage Cheese
1 cup of shredded Mozzarella Cheese
1/2 cup of grated Parmesan & Romano (or just Parmesan if you can't get the blend)
1 Tablespoon of Oregano
1 Tablespoon of Basil
1 Tablespoon of garlic powder
1 Tablespoon of onion powder
Fresh-grated black pepper (1 teaspoon or less)
Brown and drain the ground beef. Combine it with the jar of spaghetti sauce. Add the tomato paste and sauce while heating and stirring. When the mixture is blended and starts to steam, add the spices. Stir occasionally while continuing to heat it. (Start your noodles). When the sauce starts to bubble, stir in the cheeses. When the Mozzarella melts, turn the heat down to low (if waiting for the noodles) or remove the sauce from the heat (if ready to serve).
A jar of the better-type spaghetti sauce, like Classico
1/2 lb Ground Beef
Small can of tomato paste
Small can of tomato sauce
Small can of sliced mushrooms (pieces and stems works for me)
1/2 cup of Cottage Cheese
1 cup of shredded Mozzarella Cheese
1/2 cup of grated Parmesan & Romano (or just Parmesan if you can't get the blend)
1 Tablespoon of Oregano
1 Tablespoon of Basil
1 Tablespoon of garlic powder
1 Tablespoon of onion powder
Fresh-grated black pepper (1 teaspoon or less)
Brown and drain the ground beef. Combine it with the jar of spaghetti sauce. Add the tomato paste and sauce while heating and stirring. When the mixture is blended and starts to steam, add the spices. Stir occasionally while continuing to heat it. (Start your noodles). When the sauce starts to bubble, stir in the cheeses. When the Mozzarella melts, turn the heat down to low (if waiting for the noodles) or remove the sauce from the heat (if ready to serve).
