POT-LICKER SPAGETTI

Here's another pot-pan dinner for COLD/WET days!
When it is sooo cold and really quite nasty outside we don't want to come inside to cook--we want to come inside to EAT!  So here is a very tasty casserole for the ranch-hands:
Get out the black iron deep pot with a lid; dribble in about 2 teaspoons of oil, heat to popping and pour in 2/3 cups of 'pulled' beef (pre-cook to falling apart then use two forks to shred), stirring fast, then cut down to simmer---
If you want a veggie dish, instead of the meat, take 2/3 medium size turnips , cube and use, clean them don't peel---
Chop together:  1 cup celery, smaller and center sections are best in this dish, with the leaves; 1 onion , rough sliced; 1 mild bell pepper, without the skins or stems, chopped to cubes and about 2 cups of fresh tomatoes, skinned and chopped;  stir into the pot, cover over a spoon to vent
open a small can of Mexican tomatos/ peppers sausa, combine with a small can of tomato paste, stir in 1/2 cup parmesan or romano grated cheese and 1 can of water;  stir this combination into the pot and lid it closed, on lowest heat
Grate 1 cup of extra sharp cheddar, stir with 1/2 cup sugar, add 2 teaspoons of fresh garlic; add this to the pot and simmer covered until the cheese has melted
Stir it up, add in 1 cup of water (more if it is sticking) and 2/3 cups of wheat short, thick pasta pieces; cover it over the spoon again and raise the heat to a very low boil, stir often
When the pasta has softened and changed color, add salt and pepper to taste; drop the heat to warming, cover and it is ready to dip up to .... EAT!
Serve with soda flat bread or toasted tortillas,  some salad of thin sliced celery, apple, romain and black olives  and some peppered small carrots as a side dish
Everyone should feel better after dinner!    Cookie