Nyob zoo all!
I wanted to share with you my humble childhood pasta. This was how my mom made it for us when we were young and I still occasionally crave it every once in a while. I thought it would be fun to share it with you and see if you would like to give it a try. It’s a pasta dish my parents would passionately make for us during hard times. Ingredients were affordable and it served a lot of people. The sauce is full of vegetables and top over spaghetti. So this one is special even though others may not think it is. I often reflect how hard my parents worked to be able to provide us food on the table. So I hope you all enjoy this one. 🙂
Main Ingredients
Prego was our go to sauce as kids. It was affordable and my mom was able to serve quite of lot of it to our big family. Spaghetti was her go to pasta along with any kind of ground meat. She would change it often from ground beef to ground Italian sausage.
Vegetables: My mom loves to add a lot of vegetables into the sauce to help add vitamins in haha. She loves to add sliced mushrooms, zucchini, carrots, onions, celery, and garlic. 
Saute the vegetables and meat. Add sauce and heat until everything is cooked to your liking and that’s it. So easy 🙂 
Cook your choice of pasta in salted water, drain, and serve it with the sauce poured over per portion
I like to add pepper flakes for extra kick. My brothers loved to add parmesan cheese over when they were younger. But you have the option to add whatever else you like. 
Mix and enjoy!
Enjoy!
-Cindy Her (C.HerCreations)
My Childhood Spaghetti
Ingredients
- 1 large carrot (peeled & diced)
- 1 celery stick (diced)
- 1 whole yellow onion (diced)
- 3 whole garlic cloves (minced)
- 1 tsp salt
- 2 Tbsp oil
- 1 lb ground Italian sausage (or ground beef)
- 8 oz button mushrooms (sliced)
- 1 whole zucchini (sliced into half moons)
- 2 (24oz) jars Prego traditional pasta sauce (OR your preference of pasta sauce)
- 3 lbs spaghetti (cooked in salt water)
Instructions
- In a good non stick pan, add in 2 tbsp of oil, the diced carrots, celery, onion, garlic and salt. Saute for 5 minutes or so until the vegetable are slightly brown and tender. Then add in the Italian sausage & cook until you no longer see any pink. Then add in the mushrooms and zucchini. And saute for about 2 minutes. Then add in the tomato sauce. Cook on medium low heat until the zucchini and mushrooms are tender to your liking. Be careful of tomato sauce splatter so keep it on medium low stirring occasionally for even cooking. Once the vegetables are cooked to your liking, the sauce is done. Keep warm as you serve.
- Cook 3 lbs of spaghetti in salt water. Drain and serve with the sauce poured over per plate/portion. Growing up, my mom would just boil a bunch of spaghetti and let us grab however much we wanted onto our plate/bowl. Then we would just ladle the sauce over and mix. You can enjoy it as is or add a little dried chili flakes and or parmesan on top. Enjoy!  Â
