Adrienne M. Clark - Living off Spaghetti Sauce

Living off Spaghetti Sauce or whatever you want to call this tomato based multi sauce Low budget food that's hearty to survive on by Adrienne M. Clark Recipe by Kristian J. N. Berry and Adrienne M. Clark (Honed by years of experimentation)

Living off Spaghetti Sauce Low Budget Guide Series #1 Published: March 2014 ISBN: 9781519951335 Publisher: Drakko Elements Publishing www.drakkoelemements.wix.com/drakkoelements All rights reserved.

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I want to thank Kristian Berry for spending countless hours in the kitchen (with or without me by his side) slaving over this recipe until it was just right. I also want to thank B. Hill (you know who you are) for inspiring me to write this in the first place. I honestly wouldnt have thought to do it. S o whether you're just wanting to make the most of your money, your broke or any other millions of reasons you could possibly have; here's a simple dish that can leave you with endless leftover possibilities. S o whether you're just wanting to make the most of your money, your broke or any other millions of reasons you could possibly have; here's a simple dish that can leave you with endless leftover possibilities.

Early in our relationship my spouse and I went through a few years where money was next to non-existent; so we adapted. We came up with a spaghetti sauce that would cover all our dietary needs and was relatively cheap for the amount of food it produced. Food groups: Vegetables were definitely not an issue as we always had a garden growing the basics. Anything we could get our hands on could go in to it, with moderation (too much of anything can drown out the overall taste of the spaghetti). Dairy is covered mildly with the condensed mushroom soup (not that there's much) and any added cheese. Meat is covered by any meat products you add as your meat base.

Sure you can make it vegetarian if you want but it doesn't work for me. Your grains portion is covered with your pasta noodles. For my family it covered all our needs (even taste). Now I am hoping to help you with yours. The best part about this recipe is you can use pretty much whatever you have available and that gives it the possibility of always being different. Now some people believe that there is only one real way to make spaghetti.

Canned tomato, basil, onion, garlic, olive oil, salt and pepper (sometimes red or white wine, ground cumin, chili powder, sugar, meat) yada yada. That's fine, you're entitled to your opinion, just as I'm entitled to mine (mine is those people are wrong). So for those who don't classify this as spaghetti, you can call it a Tomato Based Multi-Use Sauce. That's a little too much of a mouthful for me so for the purposes of this book I'll call it Spaghetti Sauce.

(N ow you can omit items but you're loosing the overall effect of this combo) Spaghetti sauce 1 can (any run of the mill pasta sauce will do) Diced tomatoes 2 cans Mushroom soup 1 can (condensed) Tomato soup 1 can (condensed) Note : no name versions often work better in this recipe Tomato Paste 1 large or 2 small cans Onion as much or as little as you want really should have some for the proper flavor (you can dice it, slice it, puree, whatever large chunks are a favorite in our house for added texture) Note : Depending on how thick or much you want to make your batch, dictates if you use a second can of run of the mill spaghetti sauce. When we don't want it quite as thick but want the batch to go further we just add a second can.

If we want it really hearty then we only use one. The choice is yours of course.

(A ll measurements are approximate and you can change to desired taste trust me you'll want to take a few tries to find what your family likes, then remember it) Garlic powder or granules 2 tbsp (can add more or less we like more) Turmeric 1 tsp Cumin tsp (I know it smells, just trust me though) Italian seasoning 2 tsp (covers the basics use homemade if you want to) Chili flakes pinch 10-12 flakes or more if you like spicy Stake spice 2 tsp (we use Montreal style in our house, but whatever you want is fine) Chili powder 1 tbsp Rosemary tsp Marjoram 1/16 tsp barely any Basil leaves 1/4-1/2 tsp Salt to desired taste (we use sea salt) Black pepper tsp Brown sugar 3 tbsp A ny ground meat (half a pound to a pound is plenty) Beef Pork Chicken Turkey Venison Bear Moose Whatever Added bonus if you have sausage even one is enough, just precook - cut it up small pieces (sliced and quartered) You can do it without meat but not as good or filling C elery (diced small/hey if you like big chunks, feel free) Zucchini (diced in larger pieces and add 20 min before sauce is done too small or cooked too long turns to mush) Cauliflower (fried separate in some oil or butter, add 20 min before sauce done, only some as it takes over easily) Spinach (chopped small and add 20 min before sauce done) Carrots (diced small or shredded but omit brown sugar and only add some as it easily takes over and leaves a watery taste behind) Swiss chard (chopped small leaves or diced stems leaves get added 20 min before sauce done) Kale (chopped small leaves and add 20 min before sauce is done) Peppers (diced and added 20 min before sauce is done) Green onion (chopped) Snow peas (some and chopped small) Yellow and Green Beans (cut small pieces and only some) Mushrooms (can or fresh canned needs to be fried with meat and fresh added 20 min before sauce is done) Beet (one grated any more and it's just not right) Fresh garlic (don't omit powder or granules 5 or 6 sliced) Asparagus (cut small and only some) Corn (frozen, canned or whatever sweet veggie so omit brown sugar can always add later if needed for taste) Broccoli (would avoid florets but sliced trunks would be able to be added) Any veggies could probably work as long as it is in moderation so it doesn't take over the flavor of the sauce think about if it's a veggie that goes soft & mushy quickly, they usually get added 20 min before done. If its a sweeter veggie omit brown sugar until the end when you taste test. S tep 1 Fry ground meat with onions a little water helps prevent burning to the pot, also if you cover with a lid your beef browns quicker (top and bottom versus just bottom) If using canned mushrooms fry with meat and onion Add garlic powder, steak spice and pinch of salt Continue until meat is brown and onions are turning clear Do NOT drain grease off (yes, I know, grease ew, but seriously the flavor is in the grease; fine omit if you must. Besides I never said this was low fat or anything, just that you could survive off it.) Step 2 Add all canned items Stir thoroughly and simmer ( hour) Step 3 Add veggies and remainder of spices (minus veggies I told you to add near end) Cover and simmer for 45 minutes stirring often (or will burn to pot) Step 4 Add any remaining veggies (time for those ones I told you to add near end) Simmer uncovered for 15 min, continue stirring often Step 5 This step can be skipped if you don't want it as thick cup hot water in a jar add 3 tbsp flour, close lid and shake well Stir into sauce (make sure no lumps before pouring in, strain into sauce if you must) Simmer for 5 min Final Turn off, start noodles Let sauce stand until noodles are ready Pour on top and eat We like to put a bit of grated cheese or cut up block cheese on the noodles first and then the sauce and then Parmesan cheese to top it off.

You could always put cheese on top but it melts nicer if its under the sauce. Note : If you can't handle seeing a vegetable or chunks you can always put it through a blender first before adding it (this will give the illusion that it's not there but you still get the benefits of all the minerals and nutrients it is contributing to your dietary needs.

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