I bet you didn't expect to see cheddar cheese soup!
Sauce not juice!
Heat the stove to medium low and in a heavy pot with a lid. Brown 4 lbs of ground beef, or if you have ground venison, use 3 parts ground beef and 1 parts ground venison, you can't tell one bit of difference! Drain the meat, add it back to the pot.
Pour three cans of spaghetti sauce and 2 cans of water (use the spaghetti cans to measure your water) into the pot, then 2 cans of cheddar cheese soup. Stir until well combined.
Add 3 tablespoons dried basil, 3 tablespoons dried oregano (or a mix of dried Italian herbs), 3 tablespoons garlic powder, 3 tablespoons onion powder and 3 tablespoons onion flakes. Now I have tried this with fresh herbs when I had tons from my garden and it tasted completely different. I like it better with dried herbs, plus it's cheaper to buy. Stir it all up really good. Season with salt and fresh cracked black pepper to taste.
Cover and let it cook for several hours on low, all day if you can. Make sure the lid is on good though, you do not want any moisture to seep out if you are cooking it that long. Stir every 30 minutes to an hour. About an hour before serving, turn up the temp to medium low and remove the lid. Make sure and stir it every 5 or 10 minutes to prevent any from sticking to the bottom. Serve over al dente spaghetti. (Al dente is just cooked spaghetti that still has a slight bite in the center. Because remember the noodles continue to cook after you drain them).
I have to give credit to my mom for this one!
Ingredients:
4 lbs ground beef (or 3 lbs of ground beef and 1 lb of ground venison)
3 cans tomato sauce
2 cans cheddar cheese soup
3 tablespoons basil
3 tablespoons oregano
3 tablespoons onion flakes
3 tablespoons onion powder
3 tablespoons garlic powder
Salt (to taste)
Fresh cracked black pepper (to taste)
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