Sukiyaki

My friends, Deborah and Janet and I try to get together a few times a month. Deborah is from an Italian family and had been telling me about this dish I would like. One night while at her home she made this dish, that her grandfather taught her how to make. It isn’t low fat, but it sure is filling. She was right, I do love it! Thanks Deborah, for sharing this family recipe.

Suki

3 Tbsp olive oil (must be olive oil-not veggie oil)

1 bell pepper, chopped
½ purple onion, chopped

3 cloves garlic, chopped
2 cans tomato sauce (or rotel with peppers)

¼ lb Velveeta cheese, cubed
1 package spaghetti noodles

salt and pepper to taste

Sauté veggies in olive oil. When translucent, add 2 cans tomato sauce in with mixture. Cook noodles according to package. Drain, but not to where spaghetti is dry, leave it very moist. Add moist noodles to sauté mixture, then add cheese and mix thoroughly until cheese melts. Salt and pepper to taste. You can thin the sukiyaki with water or when reheating in the microwave.