Goo
Ingredients
½ package thin spaghetti
½ lb sharp or extra sharp cheddar cheese, grated
2 medium onions, chopped
2 cloves garlic, minced
1 lb ground beef (or plant-based beef)
1 can tomato sauce (15 oz)
2 cans tomato paste (12 oz)
1 can kidney beans, drained
1 Tbsp Italian seasoning
Worcestershire sauce
Tabasco sauce
olive oil
salt
pepper
Preheat oven to 350°
Bring a large pot of salted water to a boil and cook spaghetti until nearly al dente, then drain and set aside.
Heat 1 Tbsp olive oil in a skillet and cook onions and garlic until softened and fragrant.
Brown beef in skillet with onions and garlic.
Add tomato sauce, tomato paste, Italian seasoning, a dash of Worcestershire sauce, a dash of Tabasco sauce, a pinch of salt and sprankling of pepper, and cook 10-20 minutes.
Add kidney beans and simmer for 5 minutes.
In a 2-3 qt casserole dish, layer the meat sauce, spaghetti, and cheese in this order from bottom up: meat sauce, spaghetti, meat sauce, cheese. Be sure to end with a cheese layer on top.
Cover and bake for one hour at 350°
Freezes well, serves many!