The Best Sauce

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The Best Sauce

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


  • 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


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.

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