Leftovers Spaghetti Sauce Food

"LEFTOVERS" SPAGHETTI SAUCE

Steps:

• I had previously browned and drained the ground beef and had it in the fridge, If you don't have this leftover, brown ground beef first in a nonstick skillet, drain off fat really well.
• I use a pile of paper towels to soak up the fat.
• Place ground beef in a large pot.
• Stir in all other ingredients except the sugar.
• Bring to a boil, stirring occasionally.
• Turn heat down to low and simmer uncovered or covered for about 30 minutes or so to let the flavors mix, stirring occasionally.
• Taste the sauce now and then and add more onions or garlic to taste.
• Add a little sugar to neutralize the acidity of the tomatoes during the simmering.
• Serve over hot spaghetti noodles.
• The sauce should be fairly thick, not runny, so as you add in the ingredients, use more or less of the Prego as needed.
• If too thick, add a little water, more Prego, or more stewed tomatoes with juice.
• When I made mine, it was the consistency of chili.
• This makes a pretty decent batch, can feed 2-4 depending on how much everyone eats in a serving.

LEFT OVER SPAGHETTI LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
• Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
• Mix cottage cheese and sour cream in a bowl.
• Spread half the spaghetti with sauce into the prepared baking dish.
• Spread the cottage cheese mixture evenly over the spaghetti.
• Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
• Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.