The Salad Caper

I’ve boasted about cooking a few a days ago and have just about now gone about into posting it
This is based on my all-time favorite food – my Mom’s version of spaghetti. She has always cooked it this way until a few months ago when she went with olives and capers (true Italian spaghetti) and well, I dont know what I like more

Ill stick with her old version because it is cheaper though (heehee).

Here it is:

1kg spaghetti
3/4 ground pork
1 can of mushrooms
1 pack all-purpose cream
1 large pack of tomato sauce – dont get the Filipino style or Italian style or whatever style there is out there, just get the tomato sauce (Original)
Worcheister Sauce for seasoning

And your usual onions, garlic and cheese.

Cook spaghetti the usual way (How’s that for instructions eh?! LOL) but add 3/4 of the cream and season with Worcheister sauce. It will give a creamier (hey, that’s why we added cream!) and tangier taste. We usually use Parmesan cheese (if we had it) but if we use cheese, we would use the brand Ques-o.

I can eat it all day. Even for two days.
And have it for merienda the whole week. The problem is, it is usually gone by the end of the day.
Like the day I cooked it.

For the record, my Mom cooked spaghetti with olives and capers last Saturday and I still have leftovers (for breakfast tomorrow).