Charlie Bradley's "Stand Back from the Pot" Spaghetti Recipe

To explain the nature of this recipe, I must begin by saying that I am a trial-and-error person when it comes to preparing foods. Of the many dishes that I can prepare, my Stand Back from the Pot Spaghetti has become something of a specialty and a favorite among my family and my friends. I am sure that many of you reading this recipe like to experiment with different ingredients when preparing meals. This is the ideal experimental recipe for spaghetti.

Ingredients
2 Cans Hunt's Spaghetti Sauce* One Clove fresh garlic, finely chopped or minced 1 small package ground beef* One small onion ½ bell pepper 1 can diced tomatoes 1-pound package spaghetti noodles 1-teaspoon oregano 1 teaspoon Italian seasoning* One package shredded cheddar/mozzarella cheese One package pepperoni Garlic power/garlic salt* Kraft Powdered Parmesan Cheese*

Utensils Needed

Skillet Stirring spoon Colander Preparation: Combine ground beef or sausage in skillet with onion, diced tomatoes, and bell pepper. Cook over medium heat, stirring and de-clumping the meat, until meat is well done. Be sure to drain grease from meat in a colander. DO NOT drain the hot grease down the sink, as this will clog the drain.

Once you drain the meat, add garlic and spaghetti sauce to meat mixture. Place on the stove in a stockpot, cooking over medium heat, and stirring frequently In a separate stockpot, add cold water and a small amount of vegetable oil.

Place the water over medium-high heat and bring to a rolling boil. When the water begins to boil, add noodles and let them boil until they are well done. The vegetable oil will prevent the noodles from sticking together. Adding the vegetable oil will not affect the flavor of your spaghetti.

When the noodles boil, drain them in a colander, making sure that all of the water has drained.

When the noodles are drained, you can combine the sauce and noodles together, or serve them separately.