Do you ever have one of those days where you either have no time to make a spaghetti sauce or you want to make a spaghetti sauce and don’t have all the original ingredients right on hand?
Well I had one of those days. I was pressed for time and I had a craving for a spaghetti supper. Except I didn’t have all the ingredients I usually use and so I resorted to playing scientist and it worked out. Looking in the cupboard I found a few things I could throw together and then I started playing mad scientist…..well not exatly but enough for my husband to give me one of his looks that says “you’re experimenting on me again?” Spaghetti sauce is one of those recipes that have 500+ versions, You almost can never go wrong. So here is my experiment….
Hambuger meat 1/2 family pack
1 1/2c milk
1 can tomato soup 284ml
1 big can spaghetti sauce 680ml
I used hunts thick and rich original. Hunts does not have the same taste as Bravo sauce. Different cans of sauce will give different tastes, but thats the fun of making spaghetti sauce.
2 onions
2 carrots
3 celery
chili falkes (optional) If your family likes a tiny bit of heat or zing.
Now for the spices you have a few ways to do this. You can use the packets of italien herbs all ready made, or you can use the herbs listed below if you have no packets. I didn’t have packets on hand, so googled what to add to spaghetti sauce and this showed up. You can also add those ready made spahetti spices
1 tsp oregano
1 tsp marjoram
1 tsp thyme
1 tsp basil
1 tsp rosemary
1 tsp sage
Preheat your oven 325 degrees for 30 minutes. Add everything to the pot, stir and pop in the oven. You can save some time by doing this in two stages, chop and cook veggies the night before. Cook & drain the meat the night before. Next day, just add all the ingredients, open and empty your cans, mix it all together and pop into the oven.
Here are some interesting recipes.
