Total Time
30mins
Prep 5 mins
Cook 25 mins

My mother in law lived in the city while my father in law was in the war. She did not have a lot of money, so a little French lady taught her to make this spaghetti. She passed it down to all of our familes as we all loved it--hope you do too.

Ingredients Nutrition

  • 1 lb number 3 spaghetti
  • 3 (8 ounce) cans campbell's tomato soup
  • 8 ounces water
  • 1 lb salt pork, sliced thin
  • 1 small onion, diced
  • 1 lb 85% lean ground beef

Directions

  1. Fry salt pork until brown and crisp--not burned.
  2. Put on paper towel to drain and cool.
  3. Drain oil from frying pan; save about 2 tablespoons full.
  4. Put hamburger in pan; don't break it in little pieces, but put it in a circle on the outer edges of the pan.
  5. Add the oil from pork to the center of hamburger; add diced onion to oil.
  6. Do not mix onions and hamburger yet, cook hamburger til it is brown turning pieces toward ouside of pan.
  7. After hamburger is browned and onion is tender, add soup and water. Gently stir and simmer.
  8. While sauce is simmering, cook spaghetti and drain.
  9. Add sauce to spaghetti; break up cooked salt pork into spaghetti and stir gently.
  10. Put cover on pan and let set for at least 10 minutes.
  11. ENJOY.

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