DAY 3: Spaghetti, Garlic Bread, Cucumbers in Sour Cream, and Green Beans

Spaghetti

  • 2# ground beef

  • 1½ onions, chopped

  • 2 sticks celery, sliced

  • 4 cloves garlic, minced

  • 2-28 oz cans fire-roasted tomatoes

  • 2-28 oz cans tomato sauce

  • 6 Tbsp tomato paste

  • 6 Tbsp water

  • ½# mushrooms, sliced

  • 1½ tsp salt

  • 1 Tbsp Italian seasoning

  • 2 Tbsp paprika

  • 2 bay leaves

  • 1 Tbsp basil

  • 1 tsp oregano

  • ¼ cup flat-leaf parsley, chopped

  • 4 servings spaghetti noodles

  • Parmesan cheese

Instructions

Brown ground beef; add onion, celery, garlic and sauté until onion is translucent. Add remaining ingredients (except noodles and Parmesan) and simmer for 30 minutes – 3 hours. Or place into crock pot and cook on low for 8-10 hours. While the sauce is cooking, bring a pot of salted water to boiling. Add pasta and cook 8-10 minutes or until al dente. Drain and rinse with cold water. When ready to serve, run hot water over pasta and drain. Remove bay leaves from sauce and serve over spaghetti noodles with Parmesan cheese.

 

Cucumbers in Sour Cream

  • 1 cup sour cream or Tofutti

  • 3 Tbsp minced onion

  • 2 Tbsp lemon juice

  • 1½ tsp salt

  • 1/8 tsp white pepper

  • ¼ tsp dill

  • 3 large cucumbers

Instructions

Combine first six ingredients. Peel and slice cucumbers; add to dressing and mix well. Cover and refrigerate at least 1 hour before serving, stirring occasionally.

 

Green Beans & Garlic Bread

Instructions

If using canned beans: Heat beans to boiling in a saucepan; drain, butter and serve. If using fresh beans: Wash beans and remove ends. Cut into 2” pieces. Place in a saucepan with a small amount of water and ¼ – ½ tsp salt. Boil for 6-8 minutes or until tender-crisp. Drain, butter and serve.

Spread butter on 4 bread slices, sprinkle with a little garlic salt and broil to your desired finish.