Beefaroni Goldie Style

I apologize for not having more photos, but I really didn't expect to be posting this recipe when I made dinner tonight. It was just my own personal challenge with the imaginary "Chef Boyardee". But, yeah, I'll share...

Beefaroni Goldie Style

1 lb. pasta (your choice) cooked and drained
1/2 c. onion, chopped fine
1 T. olive oil
1 lb. ground beef (or ground turkey, if you prefer)
2 t. beef bouillon
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 T. Parmesan cheese
2 T. brown sugar (yes, I said brown sugar!)
3 T. butter
dash of garlic powder
splash of half & half (I'll explain why later)
1/2 of a Kraft Single cheese slice

1. Sautée onion in olive oil in a large frying pan until it begins to brown (you want the onion to start to caramelize and become sweet). Remove onion from pan; set aside in heat-proof bowl.
   
2. Brown meat in frying pan.
3. Add tomato sauce and tomato paste to meat; add onions back into pan.
4. Stir in beef bouillon and butter; mix very well.
   
5. Add Parmesan and a dash or two of garlic powder; mix well. (don't over-garlic it)
   
6. Add a splash of half & half, or some kind of heavy cream—the purpose of this is to cut some of the acidity of the tomato products, but without making it into a "cream sauce."
   
7. Stir in the brown sugar—the purpose of this is to add a hint of sweetness that cannot be immediately identified, but just makes it "yummy."
   
8. The Kraft cheese slice was to add that certain "something" to the sauce, somewhere between a flavor and a consistency, but nothing overwhelming or too obvious. Tear into pieces and stir it in very well...and eat the remaining half of cheese. LOL!
   
9. Allow sauce to simmer over low heat until you don't see bits of Parmesan—you want to give it time to kinda melt into the sauce.
10. Pour meat sauce over pasta, and mix it up.
    

p.s.
Casey said that I did, indeed, kick Chef Boyardee's ass. :)