NEVER Make Spaghetti Sauce Again - Try This Old School Cafeteria Trick

📕 Get the full cookbook - The Lunch Lady's $3,600-a-Year Grocery Cut (175 recipes & tricks, scaled for 1, 2 or a family): http://dorislunchlady.com/ A week ago somebody asked me in the comments to make this one, by name. So here it is, and it took a government recipe to answer it properly. Four dollars and forty-five cents. One little bottle, and it lasts you three years.  That is the whole distance between the spaghetti on your stove tonight and the spaghetti you have been chasing since about the fourth grade.  You have looked up a copycat recipe. Maybe two. They both told you to put a spoon of sugar in it to cut the acidity. And what came out was good spaghetti. It was Italian. It was not school.  The sweetness was real. It never came out of a sugar bowl.  The government recipe every school kitchen in this country cooked out of has five dried herbs in it, no sugar anywhere on the page, and four times as much shredded carrot as onion. Four times. Nobody put that in a copycat recipe because nobody would have believed it. Three things to write on a card. MARJORAM - a scant half teaspoon in a pot for six, rubbed between your palms before it goes in. It is a cousin of oregano and it is not oregano, and it is the taste you could never name. ONE SHREDDED CARROT, in with the onion at the start, and by the end of the hour there is nothing left of it but the sweetness. NO SUGAR - not a pinch, not for the acid, not for anything.  Tell me in the comments: did your school serve it over the noodles on the tray or was it the baked kind cut in squares? And what county raised you? I read every one with my coffee. #spaghettirecipe #schoolcafeteria