Month: December 2011

Oh yes there are fancy versions of this. I don’t make those. This, plus a garden salad, is my go to recipe when I have not planned dinner and think that one more decision may actually cause my head to explode. If you have an onion or mushroom or green pepper to use up add it to the meat. Otherwise…no worries. Also I often make 2x as much sauce as I need and then freeze it in the jar for use when I really really don’t even have time for this. If you are planning a winter dinner party with lots of kids, make the sauce in bulk and start boiling the pasta when your guests arrive. Ingredients 1 Jar organic gluten free pasta sauce (I use Trader Joe’s or Whole Foods 365 brand) 1 lb Tinkyada Spaghetti (yes, it has to be Tinkyada) 1 lb ground beef, pork, turkey or lamb Minced random veggies that you need to use up (bell peppers, onions, mushrooms, eggplant or carrots) Equipment Large pot for boiling pasta Pan for cooking ground meat and heating sauce 2 wooden spoons 1 large ladle Colander for draining pasta Cutting board and paring knife for chopping veggies (if using) Instructions Put cold (or even still frozen) ground beef / pork / turkey / lamb / sausage in pan on stove Turn on heat to medium low....