The Best Sauce
By Yankee Magazine|Apr 10 2007|
I love spaghetti, one day I made spaghetti the easiest way.
Cooking time is appreciated here for the sauce, the noodle is made more quickly and at the end of preparation.
The sauce is a thicker, more chewy depending upon how long and slow the sauce is left to do it’s thing.
I was looking for a lot of what I like with a spaghetti dish, including the easy preparation. But, I will use the recipe for a side dish or for a light snack.
Yield
2 servings of about 1 c
Ingredients
For Sauce:
1 cube steak
1/4 c parmesan
3 tbsp olive oil
6 tbsp favorite sauce
(prefer tomato based)
1 tsp salted or unsalted garlic powder
1 tbsp basil
1 tbsp black pepper
For noodle:
150 strands of spaghetti
1 tbsp of tartar sauce
1 tsp of basil
1 tsp of olive oil
1 c of water
Instructions
Put a cube steak into a small sauce pan add a quarter cup of parmesan, put a few tbsp olive oil and 6tbsp of the sauce of your choice (like Prego). Add a tsp of salted garlic season and some basil. Let it cook for about an hour dont forget to add about a tbsp of black pepper. Use a fork to break up the cube steak into bite size pieces. Thats your sauce.
Now make 150 strands of spagetti and cook it in tartar sauce basil and olive oil -2tbsp (heaping), one tsp and 1 tsp respectively; using only a cup of water, it will make a noodle that absorbs the water and softens with time. Cook to aldente (suggest a harder noodle).
Pour sauce over the noodle, (again, suggest harder noodle). Leave all liquids when preparation (don’t pour off or drain liquids) for servicing.
