Mom's Spaghetti

Amanda Willis

Instead of a recipe being passed down through generations, this one was created by my mother and passed both ways to my grandmother and to me. My mom is a beast in the kitchen and she usually makes up her own recipes, and they're always good. In my family, we eat a lot of fattening foods. Anything involving noodles, butter, and cheese can be found on our dinner table.

This recipe is quick and easy. I like it better in the winter time for some reason, but whenever I can't decide what to cook or don't feel like cooking anything difficult, this is the dish I always turn to.

My mom makes it much better than my grandmother and I do. My granddaddy isn't a fan of garlic, so my grandma leaves that out, along with the sugar because of his diabetes, and it makes a huge difference, to me anyway. I think they leave the butter and cheese off, too�but I can't do that.

The best thing about this spaghetti is, if you don't mix the noodles with the sauce, once the sauce is reheated the next day, it is so much better! The longer it cooks, the better it is because it gives the flavors more time to come together. Also, another thing I like to do, when I'm too lazy to cook noodles the next day, I make a sandwich with it! It's simple and filling. Toasted Italian bread is ideal, but plain loaf bread works, too.

There are a few different twists that have been put on this dish, however, all of which are excellent. My mom's boyfriend adds strawberry wine. Maybe you like meatballs, or prefer sausage or turkey instead of ground beef. It all depends on what you like. That is another great thing about this particular sauce. Nothing is set in stone, and it can be tailored to your individual liking.