Ingrédients pour Cheese Spaghetti
- 1 lb lean ground beef
- Fat
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Stewed Tomatoes
- Soy Sauce
- Worcestershire Sauce
- Sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 lb spaghetti
- Sharp Cheddar Cheese
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 2 cups shredded mozzarella cheese
- 2 tablespoons bacon fat or olive oil
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Comment préparer Cheese Spaghetti
- Cube 1 lb pork shoulder and brown in 2 tablespoons of bacon fat or olive oil in a large pot over medium-high heat.
- Add 1 medium onion, chopped, and 2 stalks celery, chopped, and cook until softened, about 5 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, reduce heat to low, and cook for 30 minutes, stirring occasionally.
- Meanwhile, cook 1 pound spaghetti according to package directions. Drain well.
- Preheat oven to 350°F (175°C). Combine the cooked spaghetti and the meat sauce in a 2-quart casserole dish.
- Top with 2 cups shredded mozzarella cheese.
- Bake uncovered for 30 minutes, or until cheese is melted, bubbly, and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
25g
Fat
42g
Carbs
12g