Cooking while I’m traveling is a rarity – coming back from work at 1 AM doesn’t help either. On the rare occasion where I decide to cook instead of sleep, the choice is to make something with few ingredients but will still satisfy the “yes! you’ve cooked something” craving.
My favorite stock recipe for spaghetti does just that. No fru fru ingredients – simple, chunky, and tasty.
1 jar tomato-based sauce (marinara flavor with your favorite flavors!)
1/2 lb ground beef
1 onion – sliced into eighths
1 packaged of mushrooms – whole or sliced.
1. Brown beef until almost fully cooked. Reserve 1 tbs of fat and discard the remaining. Remove beef from pan.
2. Saute onions until tender and slightly browned. Add mushrooms and saute for an additional 2-3 minutes. Place beef back into pan.
3. Pour marinara sauce into pan and simmer on medium heat for at least 20 minutes. I prefer to simmer for 40+ to reduce any liquid from the sauce or mushrooms.