16 oz. tomato paste
1 3/4 c. grated sharp cheddar cheese
Milk (1/3 to 1/2 tomato paste can)
1/6 to 1/4 lb. ground beef (opt.)
Mushrooms (opt.)

SEASONINGS:

Oregano
M arjoram
Sage
Rosemary
Thyme
Savory
Black pepper
No salt except for meat

OTHER OPTIONAL INGREDIENTS:

Chopped onion
Chopped garlic
Parsley
Chopped red or yellow bell pepper

Melt together roughly equal portions of tomato paste and cheddar cheese. Add milk. Stir until cheese is well melted and evenly distributed. Add any of the "other" optional ingredients, if desired. Add seasonings. Reduce heat. Simmer, stirring occasionally while spaghetti is cooking. If meat is desired, brown meat first and season separately (including salt), drain grease, then add other ingredients and a second dose of seasoning. If mushrooms are desired, add them last, just before seasoning. This stuff tastes even better on the second or third reheating. Keeps in refrigerator indefinitely.

If sauce is too thick (especially when reheating) add more milk. However, you should not be able to pour this sauce; you have to spoon it. If you can pour it, you made it too thin. (That's all right, a little refrigerator time and reheating will take care of that.) Also... a little of this sauce goes a long way. Don't smother the spaghetti. Sort of swirl or fold the sauce and spaghetti together and coat the strands. Coating doesn't have to be perfect or even.