This meat sauce is one that I’ve added to and tweaked over the last eleven or so years. It’s become such a standard sauce that I use for everything from spaghetti to lasagna, and I don’t really even measure anything anymore, just add it in as it looks good!

It’s a very basic recipe and can be multiplied for however big of a batch you might need. It’s also very forgiving as far as what you might have on hand. I’ve had to substitute dehydrated onion before when I thought I had fresh in the pantry, etc. You can even make …read more

A simple twist to the usual spaghetti dinneris by adding shredded cheese, maybe slices of mushrooms, put the whole thing in a casserole dish, top with more cheese and VOILA, you’ll get a delicious baked spaghetti. It’s really quite simple.
INGREDIENTS :
spaghetti noodles, cooked al dente
1 pound of ground beef
1 can of spaghetti sauce
6 button mushrooms, sliced
2 tsp of sugar
sprinkle of dried oregano
sprinkle of dried basil
generous amount of shredded cheddar cheese

Sarah and I tried Nate’s Meatless Classic Flavor Meatballs with our spaghetti. We liked them, liked the texture and the flavor. There was a funny soy sauce-ness to the taste, though, that didn’t blend completely with the tomato sauce. They broke up when I dished them out of the pot, but I can live with that.  I’d try them again, but I think I’d use the Classic Flavor for a different dish, probably something that had an Asian flavor, as they are soy sauce-y already.  There’s an Italian Flavor, that would probably work better with my spaghetti sauce. I’ll let you know for …read more