Making spaghetti with Ramen noodles is not only a fast way to make it, but it's also an easy way to thicken the sauce. The secret is to cook the noodles in the sauce.
So, we can tomatoes by the quart, usually, skins, seeds, juice, and all. I took one such quart of tomatoes, blended it up with things to season it, cooked the sauce on 3 or 4, cooked a little hamburger, put the hamburger in the sauce, and added three packets of Ramen noodles (without the seasoning). then I cooked the noodles and let them soak up the juice. It worked very well!
Here's a picture of the result after I had eaten some:
Although I'm not recommending this set of ingredients, here's what I did, for historical purposes:
I added hot pepper powder from the garden to the meat.
To the sauce, I blended in celery, oregano, garlic greens, minced onions, black pepper, fennel seeds, basil, and maybe other stuff. I added three sage leaves, parsley, three bay leaves, ground mustard, and salt while cooking.
This sauce recipe was on the tart side, and not full enough in flavor, but it's more than edible; the meat helps make the flavor fuller, and it does much more so after cooling some. It wasn't bitter, though, fortunately. I've had some bitter sauce a number of times in recent years.
I recommend letting this spaghetti with this sauce recipe cool for 15+ minutes before eating. It tastes much better that way.
I used tomato sauce that we canned from homegrown tomatoes in 2018. They were grown with black plastic and little water. Yes, some people think you shouldn't eat canned food after it's a year old or older, but I'm not one of those people. Nevertheless, if you eat old canned food, you do so at your own risk. I'm not responsible if anyone dies or gets sick.
Okay, I finished eating it all. So, the fact that it didn't take long to eat is a good.
I made some again, today. This time, I blended up all the sauce ingredients (including the bay leaves and sage leaves). I used celery seed instead of celery. I used paprika on the meat instead of hot pepper powder. I added a little brown sugar. I used chives instead of minced onions. I used two packets of noodles instead of three. I let it sit and cool for almost twenty minutes before eating. Since I was using such a small amount of hamburger, I added a little more of the fat from it. The result was this:
It tasted much better. It wasn't overly tart-tasting. There was lots of sauce, but it wasn't too much (especially after I had been eating it for a while, and the noodles absorbed more).
Location: SW Idaho, USA
USDA hardiness zone: 6
Elevation: 2,260 feet Profile post