![]() ![]() This certainly will not be the last time I make it. Hoping the reheat on the next day will make it even better. Maybe a bit of tomato paste while adding the garlic? Maybe use crushed tomatoes instead of diced. Stir in Parmesan and parsley before serving.ģ November 2017 – Tasty, but in my opinion needs more tomato flavor. Cook, stirring often, until noodles are cooked through, 15 minutes or so. Drain fat (there was not much).Īdd water, tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. In a large potter medium high heat cook beef and onion until soft. Let us just say, that I am right because I did it that way and it was just about everything I remember from the left-over spaghetti-ness of my childhood.*ġ/2 large sweet onion (softball-sized onion) Cooking the pasta in the sauce makes a big difference, but I will still argue that waiting that one more painful day will make it just perfection. This recipe gets right down to that point. So melty cheddar, meat sauce, soft noodles, and lovely goodness. My favorite way to eat spaghetti, which was always with a meat sauce when I was growing up, was a day later, reheated in a small pot on the stove – and then at the end, my mom would stir in small chunks of cheddar (a cheese she never skimped on – ever). It does not really matter if it is my pasta sauce (vegetarian) or a meat sauce – it is always way (!) better when it sits in the fridge for a day or two. I do not like warm meatloaf on a plate (isn’t meatloaf just such a strange word?), nor do I like spaghetti with sauce the day I make it. This recipe appealed to me because, in my small mind, spaghetti is always best as a left over. ![]() 2018, Creamed Beef on Toast, dinner, family memories, family recipes, family traditions, for Fred's birthday, Fred, March, rural food, Southern recipe Leave a comment But then again, my mom used margarine – ick. Both my mom and Trisha make this exactly the same, with one exception. Source: My mom’s non-recipe recipe with encouragement from Trisha Yearwood. Freshly ground black pepper really makes it. and continue to cook until the mixture becomes smooth and thickens to what you would like. Stir in the milk a little at a time – kind of like you do with a roux to make macaroni and cheese. Sprinkle the meat with the flour and stir over medium heat until the flour has coated the beef and cooked slightly. You can drain off the excess fat, but I didn’t because the sirloin was lean enough. Saute the beef in a large skillet over medium heat, breaking it up and cooking until it is no longer pink. It’s always a good thing.ġ 1/2 cups milk, more as needed, but it wasn’t Our food histories are really just too similar. who is to say? Then I saw Trisha Yearwood make it – and it was her dad’s favorite too. The story goes, in my family anyway, was that my dad got this to eat when he was in the Air Force. This is truly poor people food – you know stretch that beef as far as it can go. I don’t think I’ve had it in 25 years or more, but it still brings to mind a great childhood food memory. My sister and I were just along for the ride. My mom used to make this every so often for my dad. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |