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California Style Italian Spagetti with Mom’s Italian Toast

July 8, 2014

This is not your typical spaghetti sauce out of a can.  If you like that taste, you might be disappointed with this sauce.  However, if you like a sauce that is hearty and flavorful, then this is the sauce for you.  This is my version of “California Style Italian Spaghetti” from The Nazarene South Texas Gals District Cookbook.” (Kevin Wilson)

Sauce:

1 1/2 lb. diet lean hamburger meat

1 clove garlic, minced

1 can diced tomatoes (we used the brand that was the lowest in sodium)

3 oz. can sliced mushrooms (rinsed off)

1/4 tsp. dried thyme

1 bay leaf

1 small onion, diced

1 bell pepper, diced

2 (8 oz) cans tomato sauce (use one that is NO Salt)

1/2 tsp. ground sage

1 tsp. dried rosemary

1 c. water

spaghetti

Saute onions and bell peppers in olive oil in a non-stick skillet.  In a cast iron skillet, cook the hamburger meat until well done.  Fat will be absorbed into the skillet.  Add all ingredients and simmer, uncovered, for 1 hour.  Serve over spaghetti.  (Can be made in advance and heated before serving.)  Serve with a salad and Mom’s Italian Toast.  (Recipe below.)

Mom’s Italian Toast:

My mom gets her creativity from me.  I enjoy creating new recipes and so does she.  She created this and it is delicious!  It goes well with the spaghetti.

1 loaf of French bread, cut into thin slices

1 heaping tsp. Real mayonnaise

1/2 (4.25 oz.) can of ripe chopped black olives

1 c. Sargento Chef’s blends 6 Cheese Italian)

While toasting one side of the bread, mix the mayo and black olives in a small bowl. Remove bread from oven.  Flip bread.  Spread mixture on the soft side.  Sprinkle cheese on top.  Place back in oven and broil until cheese bubbles.

Salad:

Blend of Romaine Salad and Farmer’s Garden

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