Made ‘hamburger helper’ fideau for dinner.
Olive oil to cover bottom of frying pan. Bring to temp (south of smoking).
Add and brown whole peeled garlic cloves. Add some red chili flakes if you like.
Once cloves are browned, add a can of crushed tomatoes gradually. Stir and reduce to half heat. Add good balsamic vinegar to taste.
On the side, heat up a frying pan. Crumble leftover hamburger patties into hot pan. Add salt if they are not salty. Cheeseburgers are OK.
When meat is re-browned, drain a little of the fat and add meat to sauce. Cook it a bit like that.
If the sauce’s pan is oven-safe, you’re good for next step. Otherwise, transfer to casserole dish.
Take a reasonable amount of dry spaghetti. Break it into lengths about as wide as your hand or a little narrower.
Add the dry spaghetti to the sauce. Cover it with sauce, but not well. Should look like a saucy bird’s nest.
Stick it in the oven at 350F. When the top spaghetti bits get a little black, add some parmesan cheese of decent quality and bake it a little more.
You will like it.