Making spaghetti is fairly simple and everyone likes to make it their own way.  I don’t think I would have made this entry if I hadn’t been extremely pleased with the outcome; look and taste. It was definitely a last minute decision to add a post and hopefully you’ll agree that it was worth posting.

To start, I need to begin with something I made the night before, which was pizza. Using a pre-made crust, I bought several items to top the pizza and because it is easier to buy a bunch of something instead of an individual item, I also used the toppings in some omelettes this morning. Due to not wanting to have pizza two nights in a row, I started making the spaghetti and pulled out some of the ingredients that I still had and added them to the sauce. Because I am using portions that have been spread over three meals (and soon to be a forth) I don’t have exact measurements. But, the key note here is that I made three different dishes using the same “toppings” listed below. I also had some pepperoni and sausage, which I used with the omlette and pizza, but not with the spaghetti.  Use as much as you would like.

Toppings

• fresh sliced mushrooms
• sliced black olives ( Early California – sliced )
• diced white onion

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The rest

• 1 jar of Ragu spaghetti sauce ( Spicy Italian Style)
• 1 can Hunt’s Diced tomatoes (Basil, Garlic and Oregano)
• 1 can Vietti Hot Dog Chili Sauce
• 1/2 box of Barilla spaghetti ( Protien Plus)
• 6 – Cooked Perfect Italian Style Meatballs
• butter

I start my spaghetti by breaking the noodles in half and starting them to boil with a 1/2 tablespoon of butter. I find that butter is the best for keeping the spaghetti from sticking, even thought a little bit of salt works as well. I break them in half, because I use a smaller pot and it saves the trouble of cutting the spaghetti when I eat it. Also, it makes it easier to stir it into the sauce.

In a deep skillet, pour in the spaghetti sauce and drained diced tomatoes. The meatballs I use are Cooked Perfect Italian Style Meatballs.  They come in a variety of sizes and package quantities, so use as many as you like, just use the microwave instructions to cook them before putting them into the sauce. Slice and chop mushrooms so that they are chunky, but not too big. Dice up a portion of a white onion. The best thing about using a fresh onion, it gives the sauce a nice textured crunch, more than when you get onions already mixed in a can of sauce. Add the sliced black olives; I didn’t use the whole can.  Finally, add the can of hot dog chili sauce. The reason I added this was to give a little more meat flavor into the sauce, without adding a lot more meat.  I did this another time and liked the results. Since everything is mixed in, you really don’t notice that it is chili dog meat, just make sure you use chili without any beans in it.

Keep the sauce mixture on medium high and stir occasionally it to keep from burning. When the spaghetti is ready, add the drained spaghetti to the sauce and heat for a few more minutes.  With everything that is in the pan at this point, make sure you scoop the sauce from the outside to the inside to make sure everything is mixed together.  Take off of heat, put on a plate and add your favorite toppings. Mine is red pepper flakes and Kraft Grated Parmesan cheese.

Now, make sure you make enough for leftovers, because the best thing about making your spaghetti this way, is that it tastes even better the next day heated up.  I guess the sauce embeds itself into the noodles more and when you heat it up, it loses more water to concentrate the flavor.