This is not your canned spaghetti o’s. This is an adult upscale verson, that the whole family can enjoy.

I use veal, homemade tomato sauce, and a whole heck of a lot of flavor.

Ingredients:

1 box o’s pasta, cooked according to directions, reserving 1/2 cup of cooking liquid

4 Tbsp evoo

2 lbs ground veal

1/2 tsp salt

1/4 tsp black pepper

2 leeks, halved, sliced, and rinsed

3 cloves of garlic, minced

1 tsp salt

2 Tbsp tomato paste

1 tsp sugar

1 tsp trader joes onion salt

1/4 tsp smoked paprika

12 small/medium tomatoes, quartered

1 cup white wine

1 1/2 cup chicken stock

4 Tbsp butter

1 cup shredded white cheddar

Directions:

In a large dutch oven, on medium high heat, bring evoo to shimmer.

Add ground veal, 1/2 tsp salt, and 1/4 tsp pepper. Break up veal while cooking. Remove from pan when browned.

Turn heat down to low.

Add leaks, garlic, and 1 tsp salt.

Cook leeks until melty, stirring consistently.

Add veal back to pan.

Add tomato paste, sugar, onion salt and smoked paprika. Sauté for 5 minutes.

Add wine and chicken stock, stirring to combine. Turn heat to medium. Cook for 5 minutes.

Using a vitamix or blender, purée tomatoes until broken down.

Add tomatoes to pan, and bring to boil.

Once boiling, reduce heat to low, and let sauce simmer for 20 minutes.

Add pasta and reserved pasta water.

Combine and let simmer for additional 10 minutes.

Add butter and shredded cheese. Stir to combine. Serve once melted.