The Best Spaghetti Sauce Recipe Save The Day When Unexpected Guests Arrive

So, yesterday we were helping a couple move into a new place, and I offered to make dinner for us all. When I got to my kitchen, I put on the noodles and I knew they would be finished in about 12 minutes. I figured that was enough time to get the bottled premade spaghetti sauce heated and get the ground round cooked up. However, to my disappointment, I realized I couldn’t find the 5 or 6 bottles of Ragu that I knew were somewhere in the boxes of food that I had yet to unpack since our move here.

So now what do I do? I knew running to the store would take too much time. Sooo… I came up with a new concoction that we now call “the best Spaghetti sauce I have ever made”

(Note) Be sure to bring the sauce to a boil for at least 3 minutes, as it destroys any bacteria, and be careful to keep stirring to avoid burning the bottom of the sauce)

RECIPE:

1 can Wolf Chili (the Chili has no beans and gives it a nice spicy bite)
1 large jar Salsa (mild) (the chunky kind with black beans and corn)
2 cans Stewed Tomatoes chopped (dump entire can – liquid and all)
1 can Tomato Soup (Campbell’s’, because that was what I had on hand)
1 can Tomato Paste Add a little water to thin to preferred consistency

Add as much hamburger as you like – lightly sautéed – no spices added (A good friend taught me; if I leave the Hamburger meat sort of chunky and pink in the center of the chunks, it will continue to cook in the sauce and will be very tender and tasty once ready to serve, and now it is our favorite way to serve it)

A teaspoon each of Cinnamon and unsweetened Cocoa (to taste) it gives it an African exotic flair (A few years ago we had a couple friends who returned to the states after spending many years living in Africa, and they taught us to add these 2 spices to a tomato based sauce. Now, every time I add this to Spaghetti sauce, people tell us that is so great but they can’t identify the mystery spices.
You want to add enough that you can taste it, however, be careful not to overdo it.)

If I had some onion and bell peppers on hand I would have pre-sautéed them and added them too, but I didn’t have any on hand, plus I was in a hurry to get the food on the table.

This makes a thick, rich sauce, to serve over cooked Spaghetti noodles. I think I’d love it over cooked rice too.

Anyway, the dinner was saved, and needless to say, a great success. Naturally, the next day I found the bottles of precooked Spaghetti hidden in the boxes of food. So, don’t be afraid to try experimenting with new combinations. I don’t recommend you try experimenting with a new recipe for the first time on guests, but fortunately, this time it all worked out.

Hope you like it as well as my guests and my family did.

Happy adventures in cooking in your RV…
Steve and Trisha, lovin’ the RV life

Related Resources:

Leave a Reply

Sponsored Links: