 Today, we are making spaghetti sauce with meat, of course, like mama did. My grill pan is a bird cauld. You can see it's got the grill marks in the bottom. You can make a nice steak in it. It's greeted it real good. It's got a ceramic type coating, and I found it... I used to use it a lot. I found it while I was moving. And so, of course, I pulled it out because it's one of my favorites. It's nice and deep. So, we are browning some ground beef because we're making spaghetti today. And I am going to slice up this onion. A separate chef tool for browning your hamburger meat. For hamburger and sausage and stuff like that if you want to make it for Mexican food or pizza or spaghetti or whatever you want to make it for. We're going to open our cans right quick while we're waiting on that to brown. This is a 28 ounce can of fresh tomatoes. And then we have a regular can of petite diced tomatoes. Now you can use real tomatoes in place of the diced tomatoes. And just chop up about three tomatoes. Have some real tomatoes. I did not today. So, I am using these. I'm going to chop this up and just see about how much grease I have in here. And I'm just going to use a paper towel to get this out because it's not a whole lot. This was chucked. So, that's an Amazon paper towel. Presto is their brand. And I used to get their paper towels and they're called a paper in bulk before this quarantine started. And of course you can't get it now. So, won't you put this to the plate over here? Remember, we're going to throw our onion in here and let it start getting done. Yes, I found my scraper when we moved. It was in the pantry. Against the wall of one side of the pantry. We've added that onion. That was a large onion and just a small portion had been taken off already. Because I took something else. We're going to use some of this gourmet collection spice blend. You can find that under my spices on the website. It's some good stuff. We're going to put a tablespoon of this in there. My girls have, they left like, magnetic tablespoons at home. The ones that you can reach in the frying pan with. So, we're going to use a tablespoon of this. If you want to see the name of this one, it is called garlic bread spice blend. You can get these at Macy's and Ross and places like that. Not Macy's. Marshall's. But you can also get them on Amazon. They're not that expensive. And this is a whole tablespoon of pasta herb blend. The herb spice blend. This is called the gourmet collection. And it's made in New York. New York. To add anything right now. I'm going to almost toast. You know, like if you don't have a lot of grease left in the bottom. But it'll bring out the spices to it. While the onions cook in just a little bit. It kind of gets to the bottom. You can see how the beef is turning brown. So those herbs are also kind of getting toasted. My eye is on the eye. My eye is on the eye. Alright, now we're going to add our tomatoes. This is my 28 ounce can of crushed tomatoes. This is my diced tomatoes. They'll bring in some juice. Some thinner juice. If you have some fresh garlic. Of course you should use your garlic press. And put in a little fresh garlic. And it'll make it good. But add your garlic last. About five minutes before you serve it. If it's fresh. And that way it'll have a real nice fresh taste. And it won't taste. It just makes it taste fresher. A lot of people overcook their garlic. Okay, and at this point you of course turn it down. To simmer. And let's get our water boiling real hard. Drop our pasta. I'm not going to cook this a long time. Because I like the fresh tomato taste. I don't have to let it simmer forever. We're going to put a little sugar in it. So while this is coming to a boil. Let's grab our sugar and put a little sugar in here. I'm also going to taste and see if it's salty enough. Because since I added those blends. I don't know how much salt they have. To me it's pretty salty. Tablespoon of sugar. But I'll make it sweet enough. Now if you don't have this spice blend. Then you want to know what you should use. Then you use an Italian seasoning. Of course, herb blend. Put in a tablespoon. And then use garlic. Something with garlic in it. Or use some fresh garlic. If you don't want it that sweet. My kids will like it though. I'm going to add the salt. You can just add a couple of teaspoons of sugar. Instead of the whole tablespoon. If you don't want it to be real sweet. But my kids do like sweet sauce. Alright, so we're just going to let that simmer. We're going to drop our pasta. When you boil pasta. You want to make sure. That you do not put oil or butter in there. So the reason you don't put oil and butter on it. Is because you want the sauce to cling to the pasta. And if it's slippery. Then it can't cling to it. So a lot of people think you're supposed to. Keep it in here. Keep it from getting starchy and too sticky. But as long as you've got enough water. The key is having enough water in your pot. And salt it. That's it. That's all you gotta do. Pasta is ready. I'm going to drain it. I'll just leave it right here in the sink. We'll make us a plate. And most of the time when I eat spaghetti. Lots of times I put it in a bowl. But you can put it on a plate. If that's what you want to do. So I'm making some bread. But I'm going to taste this for y'all. Before the bread's done. Some good looking sauce. Now I have a spaghetti salsa recipe. That is a lot more complicated. But it's really good. And it's a beefy flavor type spaghetti sauce. Has mushrooms in it. And beef bouillon. And it really is an excellent sauce. But this is a really short cut. Sauce that's fresh tasting. And delicious. Without having to buy it in a jar. Adding the sugar really makes it more kid friendly. Too. And not having mushrooms in it. Okay. In my second cookbook. This recipe is in it. On page 36. It is with the simple Italian meatballs. And I only put in a teaspoon of sugar. In this one. But today I used a whole tablespoon. Which because my kids recommended. But they like ragu. Which is very sweet. So I actually added a tablespoon of sugar today. So if you're wanting to know where this recipe is. It's in the volume 2 cookbook on page 36. And let's give it a taste. Like this y'all. We are quarantine feeding. So we'll be making a lot more videos for y'all. I hope you enjoy it. Thanks for watching colored belly cooks. Where we cook. Like mama did. Bye y'all. Love ya.