jazzing it up.

This sad, sad, sad picture of pasta stabbed with a fork is actually tastier than it looks. Today was one of those "need to get food on the table, quick!" kind of days. When the hubby called to say he was coming home from work, he sounded so tired...I wanted to make sure that he got some food in him quick that wasn't only fast, but also nice and comforting. What better way to say that than pasta?

I originally based this off the way that my mom would make it for us when we were growing up. In her version, she'd add a can of Manwich in it. Well, at the time I was playing around with her recipe, I didn't have that on hand so I looked for alternatives. I found this recipe and decided to take some elements from that instead. Essentially, this fusion of recipes has got a loooooot more extra add-ins that I think makes it more well rounded and a little bit more complex. Served with a side salad, this made one, feel-good meal for my work-tired hubby. Mission accomplished!

---- o o o o ---- Meaty Spaghetti Pasta Sauce
(loosely adapted from Table for Two and my mom's recipe)

3 tbsp olive oil
1.5 to 2 lbs lean ground beef
2 pcs Italian sausage, casing removed (optional)
3 tbsp minced bottled garlic
1 large red onion, chopped
1 large green pepper, chopped
1 large tomato, chopped*
2 4oz. canned mushroom, stem and pieces

1 medium squash, diced small (optional)

1 medium zucchini, diced small (optional)
1/2 cup chopped Italian parsley, divided
1 tbsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 24oz. Prego or Ragu Chunky Vegetable pasta sauce
1 cup beef or chicken broth
1 6oz. tomato paste**
1 8oz. tomato sauce*
2 tbsp ketchup

2 tbsp pesto sauce

1/4 cup chopped Italian parsley   
salt and pepper to taste
2 lbs pkg pasta of choice
water as needed

*Sometimes I like to substitute one 15oz can diced fire-roasted tomatoes or diced tomatoes in tomato sauce to skip a step.

**For extra oomph, try finding a tomato paste with pesto!

Start pasta by boiling a pot of salted water on high heat. Once it comes to a rolling boil, add some olive oil and drop pasta. Cook until al dente.

Meanwhile, in a separate pan, add olive oil and saute the garlic and onion until fragrant on high heat. Crumble in the ground beef, season with salt and pepper, and then add the rest of the seasonings.

When the beef has browned, drain any fat cooked out and add vegetables, and half the parsley. Cook for a few minutes until peppers are tender then add the sauce, broth, tomato paste, tomato sauce, and ketchup.

Reduce heat and let simmer for 10 to 15 minutes. Add the remaining parsley and simmer an additional 15 to 20 minutes or until thickened. Season with additional salt, pepper, and spices as needed. If sauce is too thick, add water to liking and let simmer an additional 10 minutes after adjusting.

Serves roughly about six to ten people.

If desired, you can freeze half the sauce for later use. Keeps in the freezer up to six months.