Jan 09
23
Tasty Spaghetti with Newman’s Own Sockarooni
I get bored with “regular old spaghetti dinner”, so over the years we’ve found ways to jazz meal it up a bit. To make our spaghetti dinners better we switched things around a little bit from our old routine of spaghetti noodles, Ragu (or Prego) and toast with butter or margarine.
SAUCE
First the sauce, instead of our old standby sauces like Ragu and Prego, we started getting Newman’s Own Socarooni Sauce. The only thing we add to the sauce is cooked ground beef. Between Sockarooni (my Mom introduced us to it) and ground beef you have the beginnings of a better-than-average spaghetti dinner.
SPAGHETTI NOODLES
Okay, we switched from regular spaghetti noodles to vermicelli. The balance of lighter noodles just makes the whole dinner a little better.
BREAD
Another nice touch is the bread. You could have toast with margarine (or butter) and some garlic salt; or even better try some nice garlic bread. Even better than those try some cheesy italian bread (here’s a home made recipe for italian cheese bread that looks good). When we want to really spoil ourselves we get Garlic Cheese Bread from the local Pies on Pizza restaurant. Mmmm!
Tonight’s Meal:
- 1-1 pound box Food Lion Vermicelli (any brand will do)
- 2-24 oz jars of Newman’s Own Sockarooni Sauce
- 1 to 2 pounds of ground beef
- whatever bread you want
PUTTING IT TOGETHER
Brown the ground beef (stovetop in a skillet), and drain it. Put the drained ground beef in a pot with the Sockarooni, mix well and cook on low so you don’t have sauce splattering all over the place. While the sauce mix simmers put the vermicelli noodles on – just follow the directions on the box (although we usually either use no salt, and about a tbsp or two of light cooking oil).If you can multi-task without burning things, or if you have a helper get your bread ready.
When the noodles are done, after draining them we usually put them into a pan with butter and stir well so the noodles don’t stick together as much. When the sauce is done warm and remove from heat. Now you should have a pot with sauce, another with noodles, and your bread – all ready-to-serve and eat.
