Spaghetti Sunday!

We had another lovely family dinner on Sunday... This time homemade spaghetti was on the menu! While I didn't have quite enough energy to worry about making the noodles myself, I did feel adventurous enough to try made-from-scratch spaghetti sauce! I bypassed the more standard-looking recipe in my indispensable Better Homes & Gardens checkerboard cookbook and went for the "Best Loved" version! It said that the recipe had been a staple in the book since 1953, so I figured it was worth a shot!





I made a few changes, which resulted in a delicious sauce that made enough for about 12 people! Literally. Oh, well. Leftovers are good!

Here is the recipe, including my changes.

Ingredients:
1.5 pounds ground beef (I used ground turkey)
1 tbsp. olive oil
1 cup chopped onion
1 large package of fresh sliced mushrooms
1.5 tsp. (3 cloves) minced garlic
1 cup chopped celery
1/2 tsp. salt
1 "family size" 26 oz. can of condensed cream of mushroom soup
1 "family size" 26 oz. can of condensed tomato soup
3 14-oz cans of diced tomatoes
1 teaspoon dried Italian seasoning
3/4 teaspoon chili powder
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
salt to taste
2 boxes whole-wheat rotini
cheddar, parmesan, mozzarella and/or cottage cheese for topping (we really like cheese!)

In a medium skillet, heat olive oil and add onions, mushrooms, garlic, celery and salt. Saute until vegetables are tender and golden. Add meat. Cook, stirring occasionally, until meat is fully cooked. Transfer mixture to a massive cooking pot. Add mushroom soup, tomato soup, diced tomatoes, Italian seasoning, chili powder, garlic powder, and black pepper. Stir well. Bring to a boil and cover, then reduce heat and simmer, stirring occasionally, for about an hour. Then taste it and add salt and/or extra of the other seasonings until it tastes just the way you want! Meanwhile, cook your rotini so it will be ready about the same time as the sauce. Top it all with cheese (preferably LOTS of cheese), and you have a delicious dinner! Great served with a salad and garlic bread.

It really did make enough for about 12 people, so either make it when you have a crowd coming or reduce the ingredients accordingly! Or, just do like we did and enjoy lots of leftovers! : ) It was very delicious, even heated up later, so I highly recommend it!

For dessert, the kids helped me make lemon poppyseed muffins!







We used this Betty Crocker mix, substituting this cholesterol-free egg substitute for the eggs, and they turned out great! The icing on top was especially delicious.






Barrett thought the muffins were the best thing that had ever happened to him. He ate both of his, and then said, "Mama, wouldn't it be cool if the whole world was made of muffins, and there were muffin trees and muffin sky?" Somehow they even got around to wishing there were muffin pants. They were apparently quite a hit! : )

After dinner, Jamie and Joe helped clean up (thanks guys!) and then we headed outside to let the kids play and to enjoy the gorgeous spring weather.







Sunday is quickly becoming my very favorite day of the week! Thanks for another great evening, guys!