not your grandma's spaghetti :)
This is my own recipe from start to finish. of course, the spaghetti sauce and paste ideas I got from watching my mom & grandma cook, but as I got older and had my own family I wanted to do something to give a little more "zing". Play with the amounts of spices and jelly, mustard & red cooking wine, add more, add less depending on how you like it. My family loves it an it beats the labels off jarred spaghetti sauce and noodles any day!!
No Image
prep time
30 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
Family of 4, everyone getting dinner size plates, loading their plates all the way around, 6 maybe 7
Ingredients
- 2 / 29 oz. cans spaghetti sauce
- 2/3 6 oz. cans spaghetti paste
- 2 14.5 oz. cans (drained) fire roasted tomatoes
- 1/2 cup grape jelly not jam (any brand)
- 1/4 cup french's yellow mustard
- 1/4 cup red cooking wine
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 6 large portabella mushrooms or canned mushrooms if you prefer (quantity depends on how much you like mushrooms)
- 1 medium diced purple onion or vidalia onion (if you can find those)
- 1 large diced greem pepper
- 1 1/2 teaspoons organo
- 2/3 1 lb. boxes spaghetti noodles
- 2 pounds hamburger meat
- - parmesan cheese
How To Make not your grandma's spaghetti :)
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Step 1Brown, and transfer meat into a large pot, set aside. Next, dice your onion, green pepper and slice the mushroom to saute in the excess fat you got from the hamburger meat if any, if you used very lean meat then use extra virgin olive oil, sauté the onion and green pepper until onion is clear and peppers are semi-soft, mushrooms will go along with the onions and peppers. (Saute all those together.) When those are done put into a large pot with the meat.
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Step 2Next, in the big pot, add all the cans of spaghetti sauce, keep the paste for later, fire roasted tomatoes (DON'T FORGET TO DRAIN THEM FIRST!!), turn heat to med/high and bring to just as it started to bubble around the edges but not boiling, making sure you stir the pot at the bottom so nothing burns or sticks to the bottom.
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Step 3After it started to bubble around edges, reduce the heat to med./low. As it cools keep stirring paying attention to the bottom of the pot then add the grape jelly, mustard and red cooking wine and stir until all ingredients are mixed well. Cover, then lower heat to between simmer and low and let sit the flavors meld together. Making sure to stir occasionally and reduce the heat to simmer to you notice any sticking at the bottom of the pot. Let simmer for one hour!
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Step 4During the final 15-20 minutes go ahead and cook one box of spaghetti according to box directions or however, many boxed you need depending on how many people are feeding. Also, make your garlic bread/toast/knots or whet ever you decide to eat with it.
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Step 5For the big pot of spaghetti turn off heat (it will stay hot for a long time) If you notice after if has simmered that the sauce it a little to liquidy for you and you want to thicken it, add some of the tomato paste and let the melt into the sauce. (I've also used a turkey baster to drain out some of the liquid on the surface when my sauce didn't come out just the way I wanted!! We like ours THICK!)
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Step 6Don't forget to add oil to your spaghetti so they don't stick together when you cook them.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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