NOT YOUR GRANDMA'S SPAGHETTI :)

Not your Grandma's Spaghetti :) image

This is my own recipe from start to finish. of course, the spaghetti sauce and paste ideas I got from watching my mom & grandma cook, but as I got older and had my own family I wanted to do something to give a little more "zing". Play with the amounts of spices and jelly, mustard & red cooking wine, add more, add less depending on how you like it. My family loves it an it beats the labels off jarred spaghetti sauce and noodles any day!!

Provided by Jacqueline Valdez @jcqulnv

Categories Beef

Number Of Ingredients 15

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Ingredients

2 / 29 oz. can(s) spaghetti sauce
2/3 6 oz. can(s) spaghetti paste
2 14.5 oz. can(s) (drained) fire roasted tomatoes
1/2 cup(s) grape jelly not jam (any brand)
1/4 cup(s) french's yellow mustard
1/4 cup(s) red cooking wine
1 tablespoon(s) garlic powder
1 tablespoon(s) onion powder
6 large portabella mushrooms or canned mushrooms if you prefer (quantity depends on how much you like mushrooms)
1 medium diced purple onion or vidalia onion (if you can find those)
1 large diced greem pepper
1 1/2 teaspoon(s) organo
2/3 1 lb. box(es) spaghetti noodles
2 pound(s) hamburger meat
- parmesan cheese

Steps:

Brown, and transfer meat into a large pot, set aside. Next, dice your onion, green pepper and slice the mushroom to saute in the excess fat you got from the hamburger meat if any, if you used very lean meat then use extra virgin olive oil, sauté the onion and green pepper until onion is clear and peppers are semi-soft, mushrooms will go along with the onions and peppers. (Saute all those together.) When those are done put into a large pot with the meat.
Next, in the big pot, add all the cans of spaghetti sauce, keep the paste for later, fire roasted tomatoes (DON'T FORGET TO DRAIN THEM FIRST!!), turn heat to med/high and bring to just as it started to bubble around the edges but not boiling, making sure you stir the pot at the bottom so nothing burns or sticks to the bottom.
After it started to bubble around edges, reduce the heat to med./low. As it cools keep stirring paying attention to the bottom of the pot then add the grape jelly, mustard and red cooking wine and stir until all ingredients are mixed well. Cover, then lower heat to between simmer and low and let sit the flavors meld together. Making sure to stir occasionally and reduce the heat to simmer to you notice any sticking at the bottom of the pot. Let simmer for one hour!
During the final 15-20 minutes go ahead and cook one box of spaghetti according to box directions or however, many boxed you need depending on how many people are feeding. Also, make your garlic bread/toast/knots or whet ever you decide to eat with it.
For the big pot of spaghetti turn off heat (it will stay hot for a long time) If you notice after if has simmered that the sauce it a little to liquidy for you and you want to thicken it, add some of the tomato paste and let the melt into the sauce. (I've also used a turkey baster to drain out some of the liquid on the surface when my sauce didn't come out just the way I wanted!! We like ours THICK!)
Don't forget to add oil to your spaghetti so they don't stick together when you cook them.