Confessions of a Copycat Cook: Tried and True

Last night's Copycat recipe is a tried and true favorite in our house. A perfect way to use up the leftover spaghetti from last night. Yeah, I planned it. See where this goes later...

Ann's Spaghetti Sauce - submitted to the Buns in the Oven cookbook.

1 lb ground beef (Alberta grown is best)

1 6-ounce can tomato paste

2 15-ounce cans tomato sauce

1 tsp onion powder (I prefer onion salt)

1 tsp oregano

1 tsp garlic powder (I prefer a freshly crushed clove of garlic)

1 tbsp Worcestershire sauce

1/8 tsp salt

1/8 tsp pepper

2 tbsp brown sugar
A prayer and a pinch o' love

Brown and drain ground beef. Add remaining ingredients. Simmer for at least 30 minutes, or until flavors are well blended.

It's not my all time favorite spaghetti sauce, but that one is taboo in our house because it contains essential mushrooms. This one is a close second though.

What happens when you send The Husband to pick up garlic? This happens:

It's Elephant Garlic. It's the law of guys: bigger is better. Now if we're talking about a chocolate bar or a glass of red wine, that's true. But not so for garlic. These suckers have to be chopped before they can be crushed in the garlic press. We all know what having to touch the garlic means: garlic fingers for 3 days.

The Children are copycat cooks too:

French Fry Sandwich on a bed of lettuce