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Hey y'all, come on in the kitchen
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because I wanna share with you what I'm having for supper tonight
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And it's always been one of my family's favorites and that's baked spaghetti
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It's so easy y'all. I'm gonna start with a can of tomato sauce
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And on my tomatoes now, I like crushed tomatoes rather than the diced
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because it's like the diced, they won't ever cook down. So the crushed tomatoes work perfect for me
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So I've got some parsley, I've got bell pepper, I've got bay leaves
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Come on, get out of there, all you little ones. I've got house seasoning
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I've got seasoning salt. I've got Italian seasoning. I've got fresh garlic
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I've got a little bit of sugar. And I have onions. And I'm gonna put this over a medium high heat
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get it to cooking, and then I'm gonna let it simmer for not too, too long, maybe a half hour
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So I'm just gonna stir this together, get it to boil and then lower my temperature
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and let that simmer for a little while. Oh, I forgot my water
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And I'm gonna wash out my tomato sauce can. So that's it
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And it's so good. My babies especially love baked spaghetti. Okay, our sauce is boiling up nicely
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and I simmered it, and now I'm just gonna break up two pounds of ground beef
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and I don't like mine like just minced. I kinda let it brown and leave in big chunks
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so when you bite into that baked spaghetti, you know you got a piece of meat in your mouth
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So that's what I'm gonna do about that. So I'm gonna brown this off until it's totally done
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and then I'll be adding it to the sauce and then we're gonna put this thing together
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Okay, I've got our ground beef browned and I'm gonna use my spider
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so I don get too too much fat in it But you want some fat or at least I do And you see how it in big chunks So now I gonna put it in here
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and we're gonna let this sauce cook for about 30 more minutes
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and let all those flavors seep into that meat. Oh, it's just looking so good
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Actually, it's tasting good too because I tasted it a little while ago
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The sauce is really, really good. All right. Just the meat now, no fat, no fat
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So that's the fat that came out of the ground beef right there
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So I'm gonna let this finish cooking uncovered because it's kind of thin right now, the sauce
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and I want it a little, just a little bit tighter. Okay, I've sprayed our 13 by nine by two
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And the first thing I'm gonna do is put a layer of sauce down
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You can actually put this together any way you want to, but like when you're making lasagna
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you always wanna start with a meat paste. And you saw that I sprayed my sauce on the side
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spaghetti so it wouldn't stick so terribly bad, because I'm using angel hair, I love angel hair pasta
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and it cooks so quickly. These little hands are helping me out
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because the noodles are still so hot. Just wanna kind of distribute it
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You know, and some people, I like a lot of pasta, and Michael likes a lot of meat, naturally
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But I could eat this pasta just with butter. I mean, I wouldn't even need any meat with mine
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All right so I gonna put a layer of cheese in between those layers Yum
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And then I'm gonna save some for the top at the end of the cooking time
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Cheese is what makes it so good, y'all. All right. Look how pretty that is
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See those big chunks of your ground beef? You know, you really know that you're eating something
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What was Jamie making the other day? Oh, I told him, I said
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I think I'm gonna make some beef stroganoff. He said, oh mama, I made some the other night
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And it was so delicious, the best I've ever had. And I said, well, what did you do
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He said, well, the first thing you wanna do is not beat your ground beef up
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I said, you're exactly right. You want those big chunks of meat in a dish like that
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But yeah, I got a kick outta him. Uh-oh. I meant to put some cheese over that
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I gotta make sure I serve some for the top though. You got some more cheese for me, don't you, Teresa
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I always do. I knew you did, so there we go, I'm using it
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And this has finally cooled down. Enough that I can touch it, almost
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See now, if I had not sprayed those noodles, I wouldn't have ever gotten them to this point
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because they'd be so stuck together. There's one little piece that kind of stuck right there. Ouch
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Ouch, so hot. All right, so I'm going to bake this for about 45 minutes, y'all
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You can have that, Teresa. Is that what you was wanting? Yeah, I'm just gonna heat the oven up. Okay
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You're hitting on the meat so fast. 350, yeah. Gonna bake this at 350
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I'm making one more layer of sauce. One reason I lost it
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Actually it just says bake for the first minutes For 30 isn that what I said It not really hot Oh okay 30 minutes Everything you can see everything is stalled and hot
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So. I could say bake until hot, thoroughly hot
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but it's already thoroughly hot. So you want to bake it just long enough
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Uh-oh, there's a bay leaf. Remove your bay leaves. All right, in the oven, 30, 40 minutes
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whatever you think. The amounts turned out just perfect for this. The perfect amount of sauce to noodles, perfect
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So in the oven it goes and about five minutes before it's done, I'll cheese it
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I want y'all to look at this bake-slee. Oh my goodness. I'm supposed to be having this for supper
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but I've got to taste it. Just a little bit. Look at that cheese
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Please. and see those chunks of ground beef. You know, I told you to leave them
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don't just mince them down to nothing. I mean, just like you're eating a smaller meatball, you know
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So good. And you know, the other thing about this is it gets better like the next day and the next day
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Mm. Yum. Yum. You gotta come taste it
