Special 'go to' spaghetti

A little bit of this, a little bit of that, baamm!!. I called this Ragu mushroom sauce my magic jar. If you want to impress someone, but you don't have the time or great cooking skill, this baby is your friend.

Below is my go to recipe I use often during weekdays; busiest time for me and most people. If you like your sauce creamy, add about 2 tbs of heavy cream/ half and half. I decided to put mozzarella cheese on top so I left out the heavy cream. The taste could be overwhelmed if you incorporated both into the dish. 

Serves 1-2

Ingredients:

4.5 oz thin spaghetti

1/4 white onion. Slice lengthwise

1 garlic. Slice thin

3 inches celery. Cut small

2 regular size sausage. Cut small

2 tbs olive oil

1 tbs butter

1 cup Ragu Mushroom sauce

1/4 tsp dried oregano

1/4 tsp dried parsley

1/2 cup shredded mozzarella cheese

1 tbs shredded parmesan cheese

Directions:

1. Cook spaghetti according to package. Do not forget to season it with salt & pepper when cooking it. 
2. In a sauce pan, heat olive oil for a minute then add sausages. Cook it about 5 minutes then add garlic, white onions and celeries. Wait until onions turn transparent, then add Ragu sauce, oregano & parsley. Stir occasionally. Cook about 2 minutes or until it is starting to boil, then add butter.
3. Wait for butter to melt, then immediately add the cooked spaghetti into sauce pan. 
4. Turn off the heat and stir. Move it to a baking or any heat proof pan. Top it off with mozzarella and parmesan cheese, evenly. 
5. Broil for about 3-4 minutes. Garnish with dried parsley and serve it right away. Bon appetite!