Monday, November 17, 2014

Spaghetti Sauce with Corned Beef

I get nostalgic thinking about this recipe because it was the standard spaghetti sauce recipe that would be simmering away on the stove when I was a kid. It wasn't until I was older that I realized that everyone else wasn't on the same page as my family for their spaghetti nights.
This is actually one of the oldest recipes in my family passed down a few generations. It was born out of the post WWII era of affordable (canned) foods and is tastier than you would imagine.
It can be thrown together and heated in about 45min. I actually have an affinity for canned/processed meat and think they can actually be enjoyable (in moderation).

  • 2 cans tomato soup
  • 1 can tomato paste
  • 1 can corned beef (Hereford is my brand of choice)
  • 1/2 cup Parmesan cheese
  • 3 bay leaves
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp red chili flakes
  • basil or oregano (fresh or dry if you want)
  1. Mix everything in in a sauce pan and simmer on low until heated thoroughly. 
  2. Remove bay leaves and serve hot topped with extra cheese. 

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