Now keep in mind something here.  Mama’s spaghetti sauce recipe seems to have evolved into whatever one really wants to believe it is.  The following is my interpretation.

MAMA’S SPAGHETTI SAUCE

Ingredients:

2 green peppers
2 Vidalia onions
Vegetable oil
One-and-a-half pounds of ground beef
Salt
Pepper
1 medium-large bottle Hunts ketchup

Instructions:

Chop the green peppers and onions.
Sautee them in just enough vegetable oil to coat.
Stir and cook until tender but not limp.
Add the ground beef. (No need to brown and drain the beef first, unless you have a thing against really greasy sauce.)
Add the HUNTS ketchup.
Add salt and pepper to taste, but really load up on the pepper.
Stir.
Heat and simmer for two hours or more,
Stir frequently to avoid sticking and burning.

Boil the Mueller’s thin spaghetti noodles according to directions on box.

Grate Kraft American Cheese slices (the Kraft American that is NOT individually wrapped!)

Drain noodles.  Spread on sauce.  Sprinkle grated cheese.  (I have become very lazy these days.  Substituting the grated cheese slices with bags of already grated cheddar is perfectly okay by me.)

Enjoy y’all!  This is really good with extraordinarily sweet iced tea and frozen Parker House rolls with real butter!

VARIATIONS:

In fairness to other family members, I feel compelled to suggest that using Heinz ketchup instead of Hunts is okay.  It is also perfectly okay, but beyond my complete understanding, to add Heinz Chili sauce.

And thanks y’all.  As long as there is debate over Mama’s spaghetti and the use of ketchup instead of sauces and other spices, well… my mama continues to live.  Thanks for keeping her alive just a while longer.  She would have loved the attention.  And I surely love having her alive.

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