Sues Spaghetti Sauce By Creamettes Recipes

Steps:

• Cook Creamette elbow macaroni according to package instructions. Add salt.
• Drain the noodles if access water from boiling. Pour into an an oven-safe bowl. Add the margarine and mix together. Add the tomato soup. Mix together.
• Fold the cheese into fours and place on top of the noodles and push down into the noodles. Put another layer on top of the noodles.
• Bake in the oven at 350 degrees, for 20 minutes, covered.
• Mix together and serve with ketchup (optional).

Steps:

• In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until sausage is no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, 4 to 8 hours, stirring occasionally. Sauce may be prepared in advance and refrigerated for 1 to 2 days.
• About 4 quarts sauce (18 to 24 servings).
• Prepare 1 pound batches of spaghetti according to directions; drain. Add olive oil; toss to coat. Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.
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• NOTES : Sauce may be frozen in serving size batches until ready to reheat.
• Creamettes also says if you have cooked too much pasta, it can be refrigerated up to 3 days in a covered container. Reheat in a microwave or drop pasta in boiling water until hot -- about one minute. Stir gently to separate. . .
• OR FREEZE. Place cooled, oiled pasta in a plastic freeze bag, seal, and freeze for up to 3 weeks. To reheat, remove pasta from bag and add to boiling water; stir gently to separate. Return to boil. Reheat until hot -- about 2 minutes.

Steps:

• Bring orange juice, sugar, and Grand Marnier to a simmer in a large skillet over medium heat, stirring until sugar is melted. Add butter a piece at a time, whisking until incorporated before adding more; stir in salt. Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes. Serve warm.