I like to make a large batch so we can eat some now, and freeze the rest for later. As always, I estimate amounts, but I’ll tell you my “starting” place.
2 lbs lean ground meat (beef, chicken, turkey, pork.. whatever floats your boat. I figure the turkey made it a little healthier!)
1 large onion, chopped
1 pkg mushrooms, wiped clean (Don’t run water over them) and sliced into whatever size your family likes
4-5 cloves garlic, minced
1/2 cup black olives, sliced (I think Mr X might have used green olives this time, but I prefer black.)
4-8 oz sliced pepperoni or Canadian bacon, chopped
2 large cans tomato sauce
2 large cans chopped tomatoes
1 15-oz can tomato paste
Italian seasoning (or parsley, basil, oregano)
Salt and pepper
Preheat a large Dutch oven and add ground meat. Break apart (I use a potato masher) and brown. Drain if there’s a lot of fat; I like to use lean ground meat and usually don’t have any extra. Add onions and garlic once it’s broken up. After they soften, add chopped mushrooms and olives. Then add the pepperoni, tomato products, and seasoning. Cover it and let it heat through. Then lower the heat, cover it, and let it simmer. I don’t know if it gets better the longer it cooks, or it just smells up your house and builds your appetite, but I like to simmer it a long time!
This time I used vermicelli rather than regular spaghetti, and I liked it! It’s a bit wider and really hangs on to that sauce. I season my water with a bouillon cube or use broth, to give a little extra flavor to the noodles. Pay close attention to your time after you add the noodles; you don’t want to overcook them. Drain them quickly and add a little butter!
To serve, place the noodles on your plate, top with the sauce, and then add some fresh grated parmesan or mozzarella!
That’s amore! Enjoy!