Have I mentioned that I’m a food purist? I am. That being said, my spaghetti recipe is embarassingly easy. But really, making spaghetti is all about having something to eat with the cheese rolls. Mmmm…cheese rolls.
Spaghetti
1-2 lbs ground beef
1 jar (1lb, 10oz size) Ragu Traditional
McCormick Garlic Bread Sprinkle
Spaghetti noodles. (I like to mix the regular and thin kinds. I don’t know why.)
Run hot water into your favorite noodle boiling pan. Add a dash of oil and a dash of salt. Brown ground beef. (As the beef is browning, prepare the cheese rolls for broiling.) Add sauce straight from the jar. Use a bit of water to rinse the jar, and put that in, too. Give a few shakes of Garlic Bread Sprinkle to the sauce. Stir it up and simmer. By this time, the water is boiling for the noodles. Put the noodles in, and allow to boil for 8 minutes. (That’s how long I boil mine. Any more and they get too mushy for me.) Once the noodles are in, put the cheese rolls in the oven.
Cheese Rolls
Hamburger buns (3 or 4)
Butter
McCormick Garlic Bread Sprinkle
Romano cheese (shredded) – it’s very important to use Romano.
Turn the oven on to “broil”. Butter the top and bottom halves of hamburger buns. Give a shake of Garlic Bread Sprinkle to each half. Sprinkle a generous portion of Romano cheese on each. Put in the oven under the broiler for a few minutes until golden brown on the edges.
Mmm…spaghetti and cheese rolls.
I am totally having cheese rolls for dinner tonight. Or maybe lunch. Or maybe I’ll just get the ingredients right now…
Mmmmmmm……garlicy, cheesy bread and sauce. Who needs noodles, I say?
Those cheese rolls look ABSOLUTELY DELICICIOUS!!
But your good looks can’t deceive me Mr. Romano Cheese…you’re nothing but a pile of moldy sheep milk curds.
Oh, big Tim’s having some good times with the spaghetti!