Friday, February 6, 2015

Spaghetti, Edemame, and French Bread

Spaghetti, Edemame, and French Bread

Spaghetti Sauce
1 pound ground beef cooked and drained
2 quarts tomatoes (Drain some water, squish them – I use a potato masher)
2-3 cans tomato paste
4-5 tablespoons sugar
1 ½ teaspoons salt
2 cloves garlic minced
1 teaspoon Italian seasoning
1 ½ tablespoons dried onion
4 tablespoons parsley flakes
1 teaspoon oregano

Mix all together and simmer in a pot 3-4 hours or 6-8 hours in a crockpot.  It seems like the longer it cooks the better it tastes and it also thickens it up more the longer it cooks.

 1.  Warm your oven to 350°.  
 2.  Empty your packet of edemame beans or pods into a pie pan.
3.  Pour 1-2 tbsp olive oil over the top of the beans
4.  Sprinkle with salt and pepper
5.  Sprinkle with parmesan cheese
6.  Bake for about 20 minutes or until the cheese turns a golden brown.


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