El Feo: I bet your mother's version of spaghetti was something like mine's:
Pasta cooked until soft (and broken into short lengths to avoid the "wrapping" issue!)
Tomato juice (from a can)
Hamburger pan-fried with a little onion
Cheddar or "Longhorn Colby" cheese from County Line Cheese Company (RIP-bought out by another damn conglomerate and ruined) A great American style cheese maker-to this day I still can literally not stomach "cheese product" like Kraft Singles or Velveeta.
Sugar to taste.
All melted together into a gooey mess!


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And, my blue collar roots don't allow me to take any of it too seriously. And, I still prefer the independents.






