400 grams uncooked spaghetti, cooked according to packaging instructions

2 Tablespoons cooking oil

½ cup finely chopped onion

2 Tablespoons minced garlic

125 grams ground pork

125 grams ground beef

½ cup water

2 packs, 250 grams Hunt’s Tomato, Basil and Cheese Spaghetti Sauce

1 pack, 250 grams Hunt’s Tomato Sauce

¼ cup chopped red bell pepper

¼ cup sliced button mushrooms

½ teaspoon salt

¼ teaspoon ground black pepper

¾ Tablespoon sugar

¼ cup butter

¼ cup all-purpose flour

2 cans, 370ml Angel Kremqueso

2 Tablespoons chopped fresh parsley (optional)

Procedure:

• Heat cooking oil in a medium size pot. Add onion and garlic. Saute until soft and aromatic. Add ground pork and ground beef. Saute until lightly brown in color.
• Add water, spaghetti sauce and tomato sauce. Stir and cover the pot. Bring to a slow simmer over medium heat for 20 minutes.
• Add bell pepper and mushrooms. Season with salt, pepper and sugar. Bring to a quick boil. Turn off heat and set aside.
• In a skillet, over low heat. Melt butter and add flour. Cook until it bubbles. Add Angel Kremqueso, mix well. Simmer cheesy sauce until it thickens.
• Toss cooked spaghetti into the cooked meat sauce. Add 1/4 of the prepared cheesy sauce.
• Transfer spaghetti into a rectangular pyrex pan or oven safe dish. Pour the remaining sauce on top. Sprinkle with parsley.
• Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes. Cool at room temperature for 10 minutes before serving.