I worked hard this weekend trying to avoid the Christmas crowds. While some people know me as a "shopper", the truth is, I find crowds daunting. I'd rather spend a few more $ to shop on the internet (in the privacy of my own home, sitting in a comfy chair, sipping a Coco Rico) than brave the awful crowds at PKP, WalMart & Target; unlike me, D1 went shopping on Black Friday and came home with an armload of gifts. Unlike D1 and sadly for those on my gift list, most of the internet shopping I accomplished was for myself. . .pffftttthh. Maybe I'll be up to braving the crowds next week.
I've also been doing some intense research on a dish called "Hainanese Chicken Rice", which is supposed to be THE unofficial national dish of Singapore (introduced by, who else, the Chinese). But I'm trying to avoid going to the market now. The KTA Puainako parking lot is nuts, especially with the cordoned-off area for Christmas trees. For the moment, meals need to be planned around what we have on hand. Spaghetti happens to be one of those meals.
This is one of those recipes where you begin to wonder why I'd post a recipe for spaghetti. And you would not be alone. For most of my life, spaghetti was something you made at 5:00 pm, when you ran out of other ideas. It was as simple as browning a tray of ground beef and adding a jar or can of spaghetti sauce. I'm not sure why I decided to change things up a bit, but I did. I came across a recipe for spaghetti sauce and thought I'd give it a shot. It seemed simple enough and it was made with ingredients I usually have on hand. I wasn't prepared for what I started.
The first time I made the recipe, I loved it from the first bite. The kids said it was "okay", but ate at least 2 bowls of noodles with just the sauce. No meat. Just sauce and noodles. Then came the grumbling about how there wasn't enough sauce. So with a bunch of adjustments, I fixed the recipe to the point where the taste was pretty much the same as the original recipe, but there was more of the savory sauce for the sauce-only eaters.
That was years ago. Since then, I've made this recipe for occasions from large family dinners to birthday parties. Cousin LA (a fantastic baker who can make all the cookies in the Martha Stewart cookie cookbook look better than the pictures in the book), requested the recipe. Wow! In fact, the grumbler of grumblers, Dad, actually asked Mom to call me to get the recipe for "Kay's Ono Spaghetti" so she could make it for him instead of the jar sauce du jour she had planned to use. This request did not go over well, and he ended up eating spaghetti made with jar sauce. Poor Dad.
Oh, crap! Garlic bread is a MUST when eating spaghetti. I guess someone will be going to the market after all!
click on recipe title for printable recipe
Kay's Ono Spaghetti
Kay's Ono Spaghetti
1 lb ground beef
4 slices bacon, chopped*
1 c Portuguese sausage, diced
16 oz tomato sauce
1 can (4 oz) mushroom pieces, drained
2 c catsup
1/2 c chopped celery
1/8 tsp black pepper
1/2 tsp dried oregano leaves
1 1/2 tsp garlic salt
2 tbsp Worcestershire sauce
a dash of chili powder
Brown all meats. Drain fat. Add rest of ingredients and simmer for 45 minutes. Makes enough sauce for 1 lb of pasta.
*You may also used 4 tbsp of pre-cooked bacon bits. If you do this, give it a few good pulses in the food processor to break up large chunks.