Jaxxs No Chunk Spaghetti Recipes

HOMEMADE CHUNKY SPAGHETTI SAUCE

Steps:

• Get a skillet deep enough to hold the contents and the liquid of the sauce. Remember that the veggies will cook down so you need not use a pot unless you are doubling the recipe
• Quarter your mushrooms.
• Use about ½ a green pepper. You may use more or less depending on your taste for green pepper.
• Chunk the onion. Kind of like strips then cut the strips in half. This gives the sauce a great flavor.
• Heat your pan and add the olive oil. Make sure that the olive oil covers the bottom of the pan.
• Add your onion and sauté until they are almost clear.
• Add your green pepper and sauté until they are almost soft.
• Add your mushrooms and sauté until they are almost soft.
• If you are using zucchini, add now. This will take awhile to cook down so be patient.
• At this point you may need to add more oil or butter.
• When your veggies are at a good constancy, add 1-2 cans of diced tomatoes, 2 cans of sliced black olives, 2 pinches of dried basil, and the jalapeno or red pepper if you chose to use.
• Cover and let simmer for 30-45 minutes on low.
• Start cooking linguine
• By the time the linguine is done, so should be your sauce.
• Drain and serve linguine and cover with sauce.

JAXX'S NO CHUNK SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 5 minutes.
• Meanwhile, crumble the ground beef into a large skillet. Cook and stir until no longer pink. Drain grease, and reduce heat to low. Sprinkle cheese over the top. Keep over low heat until cheese is melted. Mix in ketchup, mustard, garlic powder and sage. Cook until heated through.
• Drain spaghetti, and stir into beef mixture. Serve and enjoy!

THICK AND CHUNKY SPAGHETTI SAUCE

Steps:

• Date: Tue, 12 Mar 96 6:01:52 EST submitted by: [email protected] (Sonya Schwedes, Davis, Ca) This recipe is a guaranteed winner. No more bottled spaghetti sauce! As soon as the basic ingredients are down, this sauce can be made in large batches to be frozen for later. NOTE: The quantities of herbs and spices can be varied, depending on taste. I usually measure them by estimation (i.e. no measuring spoons). Brown sausages until firm. Remove from heat and slice into inch-wide pieces. Brown ground meat. Drain. Add, in this order, tomato paste, sauce, and whole tomatoes with juice to meats. Throw in herbs and spices. Stir. If sauce is too thick, add up to 1 1/2 cups of water. Cook 30 min. to two hours. The sauce gets better the longer it cooks. Prepare spaghetti. When noodles are ready, top with sauce & parmesan cheese. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 12 MARCH 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

JAXX'S NO CHUNK SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 5 minutes.
• Meanwhile, crumble the ground beef into a large skillet. Cook and stir until no longer pink. Drain grease, and reduce heat to low. Sprinkle cheese over the top. Keep over low heat until cheese is melted. Mix in ketchup, mustard, garlic powder and sage. Cook until heated through.
• Drain spaghetti, and stir into beef mixture. Serve and enjoy!

JAXX'S NO CHUNK SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 5 minutes.
• Meanwhile, crumble the ground beef into a large skillet. Cook and stir until no longer pink. Drain grease, and reduce heat to low. Sprinkle cheese over the top. Keep over low heat until cheese is melted. Mix in ketchup, mustard, garlic powder and sage. Cook until heated through.
• Drain spaghetti, and stir into beef mixture. Serve and enjoy!

JAXX'S NO CHUNK SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 5 minutes.
• Meanwhile, crumble the ground beef into a large skillet. Cook and stir until no longer pink. Drain grease, and reduce heat to low. Sprinkle cheese over the top. Keep over low heat until cheese is melted. Mix in ketchup, mustard, garlic powder and sage. Cook until heated through.
• Drain spaghetti, and stir into beef mixture. Serve and enjoy!