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Monday, November 3, 2008

Spaghetti with Zesty Bolognese

(Adapted from Kraftfoods.com)

This is a great twist on the classic spaghetti. Tastes alot more fresh than the ragu:)


1 small onion, chopped
1/4 cup Kraft Zesty Italian Dressing
1 lb. ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
2 Tbsp. Cream Cheese
12 oz. spaghetti, uncooked
1/4 cup Grated Parmesan

Optional: oregano, basil, and bay leaves and garlic salt)

COOK onions in italian dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Add garlic salt and pepper to taste.
(I add garlic salt to almost every meal) Stir in tomato sauce and tomatoes (and 1/2 tsp of oregano, basil, and 1 bay leaf if you'd like). Add one tsp. sugar-- a tip I learned somewhere that you should do for any tomato based sauce-- don't know why)

Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in cream cheese until well blended.

MEANWHILE, cook pasta as directed on package.
SPOON sauce over pasta. Sprinkle with Parmesan cheese.

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