Sweet and Tangy Meatloaf

I found this YUMMY recipe on Six Sisters Stuff, and I was not disappointed. The meatloaf was TENDER and moist as well as sweet and TANGY—just as promised! Even the kiddos enjoyed it, which is saying something because they have not been to keen on DINNER these days. :)

Sweet and Tangy Meatloaf (from Six Sisters Stuff blog)

1 pound ground beef
1 cup plain breadcrumbs
1 egg
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves

Glaze
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves

Preheat oven to 350 degrees F.  In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, worcestershire sauce, ketchup, brown sugar and apricot preserves.  Place in a greased 9x5 inch loaf pan.  Cook for 40-50 minutes.  In a separate bowl combine ketchup, brown sugar and apricot preserves.  Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.

TIP: I didn't have apricot preserves, but I did have peach freezer jam. It worked out great! I'm sure some chopped onions would also be a great addition. And if you have any leftovers, try heating up a slice and make a sandwich. Super yum!

Favorite Taco Soup

I've had a LOT of taco soups, and this one is definitely my FAVORITE. I posted it a couple of years ago and decided it was time to give it another spotlight as the weather starts to turn. It uses TACO sauce instead of taco SEASONING, and I think that's what makes this taste EXTRA good. 

Favorite Taco Soup

1 pound ground beef

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 cup frozen corn, thawed

1 can stewed tomatoes, pureed with liquid

1/2 bottle taco sauce

1 (4-ounce) can diced green chiles

2 tablespoons chili powder

Dash of garlic salt and onion salt

2–4 cups beef broth (or more if desired)

Brown and drain the ground beef. Combine all ingredients in a large soup pot and simmer for at least 10 minutes. Serve with sour cream, cheese, and taco chips.

TIP: You can use any kind of chip you like, but my favorite happens to be Fritos. Or Nacho Doritos are even pretty tasty. You can also try topping this with avocado, sliced olives, cilantro, or even some fresh tomato. The possibilities are endless.

Garlic Blue Cheese Burgers

My husband and I have an OBSESSION with anything garlic and blue cheese, so obviously these BURGERS really hit the spot! Is there really anything better than a good JUICY burger to finish out this year's menu? :)

Garlic Blue Cheese Burgers
1 pound hamburger (I typically use 80/20 for burgers)
1 tablespoon Worcestershire sauce
1 to 2 large cloves garlic, minced or pressed
1 to 2 tablespoons A1 Steak Sauce
2 ounces gorgonzola cheese crumbles, plus more
Onion, thinly sliced (but kept in rings)

In a bowl, mix everything but the onion. Divide the meat mixture into 4 equal parts and make into patties. Cook on a grill pan according to desired doneness. While cooking, throw circles of onion rings into pan to brown. Serve onion and more gorgonzola cheese on the burger (on a bun of choice!). Top with favorite burger condiments.

TIP: You can add more or less cheese to these burgers, if you prefer. Also, try using other cheeses for fun—I don't think you can go wrong. For hard cheeses, just shredded or cut into very small cubes. And try serving with some yummy Sweet Potato Fries!

Veggie-Stuffed Meatballs

OK, so I know my PIC isn't that great, but these meatballs look a lot better in real life and are absolutely DELICIOUS! They are the perfect way to get your KIDDOS to eat some veggies, especially on a day like today.

Veggie-Stuffed Meatballs

1 egg 

1/3 cup shredded carrot

2/3 cup shredded potato

1/3 cup shredded zucchini

1/4 cup finely chopped onion

1/2 cup quick-cooking oats

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

1 can cream of mushroom soup, condensed

1 can cream of chicken soup, condensed

1 1/4 cups milk

Warm mashed potatoes

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2-inch balls.

In a large skillet, brown meatballs in oil in small batches; drain. Put into a greased 9 x 13-inch baking dish.

In a large bowl, combine the soups and milk; pour over meatballs. Cover and bake at 350 degrees for 35 to 40 minutes or until bubbly. Serve with mashed potatoes.

TIP: If you don't like one of the veggies used in the meatballs, just increase the amount of another veggie you do like! Also, these would be great served over rice as well. 

Bacon, Beef, and Barley Soup

This is the perfect HEARTY soup to serve one of these lovely FALL days! I would almost call it a STEW because its very thick and rich. I bet your FAMILY will like it as much as mine did. :)

Bacon, Beef, and Barley Soup

4 bacon strips, chopped

1 1/2 pounds stew meat, cut into 1/2-inch pieces

1 medium onion, chopped

4 medium red potatoes, cut into 1/2-inch cubes

1 1/2 cups fresh baby carrots, cut in half lengthwise

1 cup frozen corn

1/4 cup medium pearl barley

2 cans beef broth

1 can diced tomatoes with basil, oregano, and garlic, undrained

1 (12-ounce) jar home-style beef gravy

1/2 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In drippings, cook beef and onion until meat is no longer pink.

In a 5-quart slow cooker, layer the potatoes, carrots, corn, and barley. Top with the beef mixture and bacon. Combine the broth, tomatoes, gravy, and pepper and then pour over top. Cover and cook on low heat for 8 to 9 hours or until meat and vegetables are tender. Stir before serving.


TIP: Serve this with some yummy crusty bread for a very rounded and fulfilling meal!

Sweet Potato Taco Casserole

After looking at some other FOOD blogs, I found a recipe for Sweet Potato Tacos on the On My Menu blog. It sounded delicious, but I wanted to make a few CHANGES and turned it into a casserole instead. The result—DELICIOUS!

Sweet Potato Taco Casserole
2 medium sweet potatoes, peeled and cubed into 1/2-inch (or so)
Olive oil and season salt
1/2 bunch cilantro, chopped
1 pound lean ground beef
Taco seasoning
1 (4-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed and drained
1/2 (15-ounce) can diced tomatoes (or more if you prefer)
1 (4-ounce) can diced green chiles
Grated cheddar cheese

Preheat the oven to 425 degrees. Spray a 9 x 13-inch pan with nonstick spray and put the prepared potatoes  in pan. Drizzle with a touch of olive oil and sprinkle season salt over top. Toss to coat. Sprinkle the cilantro over top and toss to coat again.

In a frying pan, cook the beef until done. Add taco seasoning (I have a bulk size container and just add a little at a time until it tastes good to me!) and tomato sauce and stir. Stir in the beans, tomatoes, and chiles until just heated through. Layer over the potatoes in the pan and then top with cheese. Bake, covered, for about 25 minutes. Serve with torn lettuce, salsa, sour cream, and cubed avocado pieces. Serves around 6.

TIP: You can also make this with ground turkey and it will still taste amazing, I promise! Also, try experimenting with different cheeses as a topping too. A pepper jack or Mexican blend would taste yummy. The addition of sliced olives would probably be pretty good too!

Poppy Seed Casserole

This is a SUPER yummy pasta recipe from my mom that always gets RAVE reviews. I think the cheese mixture you TOSS the noodles in is the SECRET to how tasty this dish turns out!

Poppy Seed Casserole
1 1/2 pounds ground turkey
1 red or green bell pepper, chopped (optional)
3 (8-ounce) cans tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) package cream cheese, cubed
1/2 cup sour cream
1 cup cottage cheese
1 tablespoon poppy seeds
12 to 18 ounces rotini noodles, cooked and drained

1 teaspoon Italian seasoning

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Brown the turkey and bell pepper together until turkey is done; drain. Add the tomato sauce, salt, and pepper and simmer over low heat. 

In a bowl, combine the cream cheese, sour cream, cottage cheese, and poppy seeds, and then mix with the drained hot noodles. Place noodle mixture into the bottom of a greased 9 x 13-inch pan and top with the turkey sauce mixture. Cover and bake 30 minutes. Remove and sprinkle the Parmesan over top. Uncover and bake 5 to 10 minutes more. Makes 6 to 8 servings.

TIP: You can use ground beef if you prefer it over the ground turkey. Also, since there is so much yummy stuff that goes in to this recipe, I usually use light cream cheese and sour cream, and I can never tell the difference (neither can the other people eating it!). So try saving a few calories that way and make it more "healthy"

Beef and Potato Tacos

This is a great MEAL for when you have leftover roast beef or steak. It saves you from LEFTOVER boredom! Try it with my Easiest, Yummiest GUACAMOLE.

Beef and Potato Tacos
1 to 2 cups chopped leftover roast beef or steak
Taco seasoning
Salsa
1 to 2 cups frozen hash browns, cooked according to directions
4 Flour tortillas, warmed
Cheese, sour cream, guacamole, shredded lettuce, cilantro

In a frying pan, gently warm and season the beef with several shakes of taco seasoning and a couple tablespoons of water; stir to coat and warm through. Spoon a few large tablespoons salsa into the meat mixture and warm through. Lay tortillas on the counter and equally divide the meat and potatoes over top. Top with your favorite taco toppings!

TIP: This meat also makes great filling for taquitos or quesadillas. Dip them in the yummy guacamole and you'll love it!  

Skillet Enchiladas

My mother-in-law gave me this RECIPE years ago, as I'm sure my HUSBAND was begging for it! It's really delicious and cooks up much FASTER than your standard enchiladas! (Sorry again about the weird photo! I'm working on it!)

Skillet Enchiladas
1 pound ground beef or turkey
1/2 onion, chopped
1 can enchilada sauce
1 can cream of mushroom soup
1/2 cup milk
1 small can diced green chiles
1/2 cup grated cheddar cheese, plus more for garnish
Flour tortillas
Sour cream

Brown the meat with the onion in a large skillet; drain. Stir in the sauce, soup, milk, and chiles and let simmer about 5 to 10 minutes.  Stir in the cheese until melted. Serve in warm flour tortillas—we usually do a scoop down the center of each tortilla, roll it up, and then top with another big scoop of the sauce. Sprinkle the whole thing with cheese and top with a scoop of sour cream.

TIP: Other great toppings for this dish would be shredded lettuce and sliced avocado.

Traditional Shepherd's Pie

I love this dinner! It is such a classic COMFORT food, and really pretty SIMPLE to make. This version always just says HOME to me. (Sorry for the awful picture! I can't get my new camera to work very well with blogger!)

Traditional Shepherd's Pie
1 pound hamburger
1/2 sweet onion, chopped
1 teaspoon minced garlic
1 teaspoon pepper
Salt
1 can green beans, drained
1 small can mushrooms, drained
1 heaping cup frozen corn, thawed
1/2 cup flour

1 cup milk (and more if needed)

1 to 2 cups grated cheddar cheese
2 to 3 cups mashed potatoes

In a large skillet, brown the hamburger with the onion, garlic, pepper, and salt; drain. Stir in all the veggies to combine. Sprinkle the flour over top and stir to coat. Pour milk over mixture, 1/2 cup at a time, and stir until a nice thick gravy forms. (You may need to add more, it just depends. The last time I made it, I probably ended up using 1 1/2 cups!) Pour mixture into a 2- to 3-quart glass baking dish and then top with desired amount of cheese. Spread the mashed potatoes over top and spread out to seal around the edges of the baking dish. Bake at 350 degrees for 20 to 30 minutes, or until the potatoes have a nice golden color. Let stand about 5 minutes and then serve!

TIP: To simplify the gravy, try using a can of cream of mushroom soup thinned out a little with some milk. Or try using a can of tomato soup for a totally different taste! Also, you can use whatever vegetables you have on hand. Just use anywhere from 2 to 3 cups and you'll be good!  (Frozen peas and carrots are yummy too!).

Favorite Pot Roast

This is a super EASY Crockpot recipe that I love love love! The gravy is so FLAVORFUL and the roast always turns out TENDER. I have a hard time not licking my plate CLEAN, or the Crockpot for that matter!

Favorite Pot Roast
1 (2- to 3-pound) beef roast
1 envelope brown gravy mix
1/2 envelope Italian dressing mix
1/3 cup water, plus more if necessary
1 tablespoon cornstarch
1/4 cup cold water

Brown the roast on all sides and then place in your Crockpot. Combine the dry mixes with 1/3 cup water and pour over top. Cook on low heat about 8 hours. When done, remove the roast to a serving platter and slice; set aside. Combine the cornstarch and cold water and pour into the Crockpot to thicken the gravy; stir until smooth and thick. Add more water to the gravy if necessary. (Like if it tastes too strong or seems too thick, or if you just want more of it!) Serve with mashed potatoes and a favorite veggie.

TIP: Once I have the gravy to my liking, I usually put the sliced pieces of roast back in and let them soak up some of that gravy goodness before I serve it. Oh, and since my husband loves onions, I better say that adding some onion slices to the Crockpot while cooking the roast would be good too! :)

Mexican Pizza

We love MEXICAN food at our house as well as pizza, so that's how this recipe came to be! I usually make it with LEFTOVERS from tacos or burritos, but I've portioned things out for you. We didn't have tomatoes when I made the PIZZA below, but it was still delicious. We just used more SALSA on top!

Mexican Pizza
1 can (15 ounces) refried beans
1/2 to 3/4 cup chunky salsa
1 Boboli pizza crust
1/2 pound hamburger, browned and drained
2 to 3 tablespoons taco seasoning, or to taste
1 to 2 tablespoons water
1/2 can (14.5 ounces) diced tomatoes, drained
1/2 can (4 ounces) diced green chiles
1 1/2 cups grated Mexican-blend cheese
Shredded lettuce, salsa, sour cream

Preheat oven to 450 degrees.

In a saucepan, warm the beans and salsa together, stirring occasionally. Spread half of the bean mixture over the pizza crust (and reserve the rest for another use or a 2nd pizza!).

In a frying pan, season the hamburger with the taco seasoning and water. Sprinkle meat over beans on crust. Sprinkle the tomatoes and green chiles over the meat. Top with the cheese and then bake for 8 to 10 minutes, or until the cheese is melted. Top individual slices with lettuce, salsa, and sour cream. Makes 4 servings.

TIP: Instead of using half of the beans and half a can of tomatoes and chiles, try using 2 Boboli crusts and make 2 pizzas! You'll want leftovers for lunch the next day anyway. Other great additions to this pizza include black beans, diced bell peppers, sliced jalapeños or olives, and yummy avocado or even fresh tomatoes instead of canned.

Easy Crockpot Chili

I always think a warm HEARTY dinner tastes best when it's COLD outside, don't you? I also think Crockpot recipes tend to be pretty EASY and almost always yummy! Well, I decided to perfect my CHILI recipe this year, and boy was it tasty. Hope you like!

Easy Crockpot Chili
2 pounds ground beef, cooked and drained
1 onion, chopped
1 can kidney beans, with liquid
1 can chili beans, with liquid (this is basically seasoned pinto beans)
1 can black beans, drained

1 (4-ounce) can diced green chiles

1 can diced tomatoes (leave whole or blend until smooth)
2 (8-ounce) cans tomato sauce
1 cup water
2 tablespoons chili powder
Dash of garlic powder
2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons ketchup

Here's the easy part: combine all ingredients in a 3- to 5-quart slow cooker and cook on low heat about 6 hours. Serve topped with grated cheddar cheese and a dollop of sour cream and, of course, some yummy cornbread on the side! Makes 6 to 8 servings.

TIP: You can try using cooked shredded beef roast instead of the ground beef, or you can use cooked ground turkey. Whatever you prefer! Also, another good topper to go with the cheese and sour cream is crushed Fritos or tortilla chips. SUPER GOOD!

Enchilada Casserole

This is a FAMILY favorite recipe that makes an appearance in my newest book, 101 Things to do with Cheese. My husband raves about this EVERY time I make it. This totally makes me laugh because these are about the EASIEST enchiladas to make in the world. I really should make them MORE often . . .

Enchilada Casserole

1 to 1 1/2 pounds ground beef or turkey

1/2 cup chopped onion

Salt and pepper

3 (8-ounce) cans tomato sauce

1 1/2 teaspoons chili powder

12 ounces cream cheese, softened

10 to 12 flour tortillas

2 1/2 cups grated Mexican blend or cheddar cheese

Preheat oven to 350 degrees. Brown meat in a large skillet and drain the fat. Stir in onion and saute a few minutes until tender. Season with salt and pepper. Add the tomato sauce and chili powder and let simmer a few minutes. Spread a spoonful of sauce into the bottom of a lightly greased 9 x 13-inch pan; set aside.

Evenly spread cream cheese down the center of each tortilla, and then top with small spoonful of meat sauce. Roll up and then place seam side down in prepared pan. Pour remaining meat sauce over top and then sprinkle with the cheese. Cover and bake 25 to 30 minutes, or until casserole is warmed through and cheese is bubbly. Serves 6 or so.

TIP: This is great served with lettuce, avocados, salsa, olives, etc. You can do all of them or just a couple. And honestly, it's yummy just by itself. 

Cheesy Beef Tacos

I made these TACOS as an experiment and they ended up being pretty YUMMY, but not the healthiest thanks to the CHEESE sauce. Oh well! You've got to enjoy LIFE a little, right?

Cheesy Beef Tacos
1 pound hamburger
1/2 yellow onion, chopped
Salt and pepper
1/2 cup salsa, plus more if desired
Tostitos Queso Dip, plus more if desired
Flour tortillas
Toppings: lettuce, cheese, tomatoes, sour cream, etc.

In a large frying pan, brown the hamburger and then drain. Season with salt and pepper, and stir in the onion; let cook until onion is tender. Stir in about 1/2 cup of your favorite salsa followed by 1/3 to 1/2 cup queso dip. (If this isn't "saucy" enough for you, add more salsa, or dip, or both if you want!) Stir together and let simmer about 5 to 10 minutes. Serve in warm tortillas topped with toppings of choice. Serves around 4.

TIP: When I "drain" my hamburger, I actually put it in a fine strainer and rinse it with water to help eliminate a few more calories. Also, if these don't have enough spice to them for you, add a few shakes of crushed red pepper to the mix!

Philly Cheese Steak Sandwiches

This is a recipe from my book, 101 Things to Do with Cheese. I love how EASY it is and that it tastes like you ordered it from the CAFE or bistro around the corner. YUM!

Philly Cheesesteak Sandwiches
Olive oil
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/2 small onion, cut into strips

1 package good-quality roast beef lunch meat, cut into strips

2 to 3 hoagie or deli-style buns

Provolone cheese slices or Cheez Whiz

Heat a little olive oil in a frying pan and add the veggies. When tender and slightly browned, stir in the beef. Let the meat heat through and brown slightly as well. Open the buns and place cheese on both sides, whether using slices or spreading on the "Whiz." Divide the hot meat mixture evenly among buns and then let the cheese warm and melt slightly. Serves 2 or 3.

TIP: You can add sliced fresh mushrooms to the veggies when you are sauteing them, or stir in some drained canned mushrooms with the meat. It's really good!

Grilled Cherry and Steak Salad

Another CHERRY recipe! I wasn't kidding when I told you we had a lot of EXTRA cherries on hand! This salad was pretty SIMPLE, and extra tasty. Especially if you like SWEET cherries, salty cheese, and tender STEAK . . .

Grilled Cherry and Steak Salad

1 steak, cut of choice

Balsamic vinegar

Olive oil

Salt and pepper, to taste

1/2 onion, sliced into thin rings

20 to 25 cherries, halved and pitted

1 head romaine lettuce, torn or chopped

Gorgonzola cheese crumbles

Girard's Champagne Dressing (I use the light version!), or my Red Wine Vinaigrette (see Salad Dressings)

Brush steak with vinegar and oil and then sprinkle with salt and pepper; let come to room temperature. Grill to desired doneness in a grill pan or on a BBQ; slice into thin strips and set aside. In a grill pan, grill the onions and cherries, cut side down, until the onions are browned and the cherries are tender and warm, about 5 minutes. Divide the lettuce onto two plates and then top with equal amounts of steak, onion, cherries, and cheese. Serve with dressing of choice!    

TIP: This is a pretty simple salad that is loaded with flavor. Try to go easy on the dressing so you don't drown the great taste of the grilled ingredients. Also, a number of dressings would taste yummy paired with this salad, so don't feel like you have to stick with my two suggestions above!

Stuffed Zucchini

Zucchini is on! How are you using up your EXCESS? I love zucchini brownies (hmmm, upcoming post?) and ZUCCHINI bread, and I especially love this STUFFED zucchini that I discovered while watching the Food Network. Giada DeLaurentis came up with this TASTY dish and, with just a few little tweaks, I'm sharing my VERSION with you below! (P.S. I apologize for the very "red" photo. I should have used different plates!)

Stuffed Zucchini

Olive oil

1/2 onion, finely chopped

1 tablespoon dry parsley leaves

1 large egg

3 tablespoons ketchup

3 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup grated Parmesan cheese

1/4 cup seasoned breadcrumbs

1 pound ground turkey (or ground beef would be fine)

2 large zucchini, ends removed, halved lengthwise and crosswise (so 8 total pieces)

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 jar marinara sauce (I prefer a chunky veggie type)

Preheat oven to 400 degrees. Drizzle olive oil over the bottom of a 9 x 13-inch pan; set aside.

In a bowl, mix together the onion, parsley, egg, ketchup, garlic, salt, pepper, cheese, and breadcrumbs; stir in the turkey. Use a small spoon or melon baller to hollow out the centers of each piece of zucchini and remove the seeds. Fill zucchini with meat mixture and set in prepared pan. Sprinkle the bell pepper pieces over top and then pour marinara sauce over all. Bake for 45 to 55 minutes, or until meat is thoroughly cooked and zucchini is tender. 

TIP: I don't always use all the meat mixture, so I cook it up and freeze it for another use—like adding to my spaghetti sauce. Also, try spooning the extra sauce from the pan over top of each serving of this dish to make it extra juicy!

Zucchini

Steakhouse Quesadillas

I've found that I whenever we COOK or grill steaks (like on the 4th of July!), there's always LEFTOVERS. My family thinks this is one of the MANY great ways to enjoy STEAK the next day!

Steakhouse Quesadillas
Leftover steak, cut into pea-size pieces
A1 or other steak sauce
Leftover baked potato, cut into pea-size pieces
Chopped onion
Tortillas (I use whole wheat)
Grated cheddar cheese
Gorgonzola crumbles

Toss the steak in some A1 sauce and set aside. Heat the potato and chopped onion in the microwave just until warm and then toss with the steak. Lay tortillas on the counter and sprinkle with a small amount of cheddar cheese. Top with the steak and potato mixture. Sprinkle the Gorgonzola over top (we like a lot!). Finish off with a touch more cheddar and then top with another tortilla. Heat on a quesadilla maker or on your stovetop in a frying pan until cheeses are melted.

TIP: If cooking in a frying pan, make sure to add a touch of butter to the pan so each side of your quesadilla is slightly crispy when done. Also, some thinly sliced green onions and sour cream make a pretty garnish, and more A1 on the side is great for some light dipping!

Meaty Spaghetti Sauce for the Crockpot

I know it seems too HOT to have a meal in the CROCKPOT, but it's actually smart to use the HANDY appliance during the SUMMER because it doesn't HEAT up your kitchen!

(P.S. I know the photo isn't amazing since it just looks like plain old spaghetti sauce, but I wanted to show how the sides of the crockpot get all toasty with sauce. I try to scrape it off and stir it into the sauce because those browned bits just taste sooooo good!)

Meaty Spaghetti Sauce for the Crockpot
1/2 pound ground beef, browned and drained
4 Colosimo mild Italian sausages, cut into bite-sized pieces
25 to 30 (or so) pepperoni slices, halved or quartered
1 jar meat-flavored spaghetti sauce (I prefer Prego)
1 can tomato sauce
1/4 cup water
Italian seasoning
Garlic salt

Put all of the meat in a 2- to 3-quart crockpot.  Pour the sauces and water over top. Sprinkle with Italian seasoning and a few shakes of garlic salt. Stir everything together and then cook on low heat for 6 to 8 hours. Serve over cooked spaghetti noodles or any other pasta.

TIP: If you can't find Colosimo sausages in your area, just brown 1/2 pound Italian sausage and throw it in instead. You could also slice up some polish sausage as a substitute as well. Also, if you prefer your sauce to be a little more liquidy, just add more spaghetti or tomato sauce!