Italian Spaghetti with Meat Sauce

Pasta is a feature of the Argentine cuisine

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This is my basic go-to spaghetti sauce.  I found the recipe in a Betty Crocker cookbook and have modified it over the years.  These days, I never use the recipe and just make it from memory so it comes out a little different each time.  I had to go back to my old cookbook to get the exact amounts of the spices.  I usually try to make enough so that I can freeze half and have it for another meal.

1 lb lean hamburger

1 c chopped onion

1 clove garlic, crushed

1 cup water

1 cup red wine (I usually use Cabernet Sauvignon)

2 large Cans of Contadina Crushed Tomatoes with Italian Herbs

1 can of  Contadina Tomato Paste

1 tsp salt

2 Tbs sugar

1 tsp dried oregano leaves

1/2 tsp dried basil leaves

1 bay leaf

Cook and stir hamburger, onion and garlic in a large pot.  Drain hamburger and stir in remaining ingredients .  Heat to boiling; reduce heat.  Cover and simmer, stirring occasionally for 1 hour.  Serve over hot spaghetti.  If sauce seems to thick, add water to desired consistency.

Cameron’s Favorite Fettucine Alfredo

My son Cameron loves Fettucine Alfredo.  I didn’t start making this very often until our oldest son Ryan left home because Ryan hates cheese!  Once Cameron became an only child, he requested this meal often and even learned to make it on his own.  Like Cameron, I love Fettucine Alfredo, and this is one of the best I have ever tasted!


1/2 cup butter

1 pint heavy cream

1 tsp garlic powder

1/8 tsp cayenne pepper (optional)

salt and pepper to taste

1 cup fresh grated Parmesan Cheese (best quality you can afford)

1 lb box fettucine prepared as directed

1.  In a medium saucepan, melt butter, then stir in heavy cream.

2.  Season with garlic powder, salt, pepper and cayenne

3.  Simmer for 20 – 30 minutes over low heat, stirring constantly, until thick

4.  Remove form heat and stir in cheese

5.  Stir over hot fettuccine noodles

Note:  Make sure your cheese is grated and not shredded ; it won’t melt properly if shredded.  Also, if your sauce seems thin, cook it longer.

Chicken Enchiladas

I got this recipe from Cooking Light but I have made several changes.  The original recipe did not call for bacon grease, but I think bacon grease makes everything taste better!  After years of low-fat living and only getting fatter and fatter, Mom and Dad Hughey have given up on low fat and now eat a diet high in fat, low in sugar, and low in refined carbohydrates.  The pounds have fallen off and we eat delicious food!

Chicken Enchiladas

2 Tbs of Bacon Grease or Olive Oil

1/2 c. chopped onion

1/4 c. flour

1 Tbs chili powder

1 tsp cumin

1/2 tsp cayenne pepper

2 1/2 c. chicken broth

1 c. sharp cheddar cheese (4 oz)

1 c pepper jack cheese (4 oz)

1 c sour cream

3 c chopped chooked chicken (about 1.5 lbs but a little more or a little less won’t matter)

1/2 c salsa (I like to use bottled green salsa, but sometimes I use some of my homemade salsa if I have it)

6 – 8 flour tortillas (small to medium in size)

1.  Preheat oven to 350

2.  Cook onion in fat (bacon grease or olive oil) in a medium saucepan about 3 minutes or until tender.

3.  Combine flour and spices in a medium bowl; gradually add broth, stirring with a whisk until well-blended.  Add to saucepan; bring to a boil, and cook 3 minutes or until it thickens.  Remove from heat; stir in cheese and sour creamm.  Combine 1 cup of this cheese misture, the checken, and the salsa in a blowl.  Reserve the rest of the sauce.

3.  Spread 1/4 to 1/2 cup of the checken mixture down center of each tortialla; roll up.  Place ina 13 x 9 baking dish coated with cooking spray.  Pour remaining cheese mixture over tortiallas.  Batke at 350 for 20 minutes or until bubbly.