I just went out and picked a tomato and some fresh basil, diced up the
tomato, minced the basil and mixed 'em. Then put a pot of water on
boil for whole grain linguine, thawed out a very small thin ground
beef pattie, put some EVOO in a pan and browned the g-beef with
freshly ground black pepper, some garlic powder, red pepper flakes and
chopped it up, then added the fresh tomato/basil mix and some oregano,
simmered a little then put in a Microwave bowl with a little Ragu
sauce and nuked for 5 min's on power level 5. When the pasta was el
dente I drained, then put the pasta in a bowl, dumped the sauce mix
on, and YUM!!!!

To paraphrase Emeril, this is not rocket science! We're just cooking
here! :-)

John Kuthe...

On Sep 13, 12:10*pm, John Kuthe > wrote:
> I just went out and picked a tomato and some fresh basil, diced up the
> tomato, minced the basil and mixed 'em. Then put a pot of water on
> boil for whole grain linguine, thawed out a very small thin ground
> beef pattie, put some EVOO in a pan and browned the g-beef with
> freshly ground black pepper, some garlic powder, red pepper flakes and
> chopped it up, then added the fresh tomato/basil mix and some oregano,
> simmered a little then put in a Microwave bowl with a little Ragu
> sauce and nuked for 5 min's on power level 5. When the pasta was el
> dente I drained, then put the pasta in a bowl, dumped the sauce mix
> on, and YUM!!!!
>
> To paraphrase Emeril, this is not rocket science! We're just cooking
> here! :-)
>
> John Kuthe...

I've never cooked ad hoc. I prefer ham hock.
:-)
Seriously, I think your spaghetti sounds like my "dump & stir" method.
Lynn in Fargo