My Good Spaghetti

Seasoned Cook's Note:

DELICIOUS!! My family loves spaghetti. I have perfected my own recipe by preparing it over a hundred times to get the "just right" taste. We like a lot of sauce, therefore, I only cook 8 ounces of noodles. We like the thin spaghetti noodles. I had to write the recipe down because my granddaughter and her son love it. For this recipe I purchase the leanest ground beef which is 93 percent meat and 7 percent fat. We always have a large piece of crusty buttered garlic bread with our spaghetti.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 3

• 1 lb lean ground beef
• 2 tablespoons vegetable oil
• 1 large onion , chopped
• 1 (26 ounce) spaghetti sauce (I use Bertolli's Tomato and Basil sauce)
• ½ cup water
• 1 (6 ounce) tomato paste
• 2 tablespoons Worcestershire sauce
• ½ teaspoon italian seasoning
• ½ teaspoon garlic powder
• 1 teaspoon sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces spaghetti noodles (thin)

Directions:

1. In a large saucepan, heat vegetable oil and saute onions for 2 minutes. Lift out into a small dish and set aside. (For the garlic lovers, 1 teaspoon of minced garlic may be added to cook along with onions.).
2. Brown ground beef and drain. Place onions and ground beef back into saucepan.
3. Add spaghetti sauce - (I use Bertolli's Tomato and Basil sauce. I rinse out the jar with the 1/2 cup of water and pour into saucepan.) Continue to add: tomato paste, worcestershire sauce, Italian seasoning, garlic powder, sugar, salt and black pepper.
4. Place lid on saucepan and cook on low heat for 30 minutes. While the sauce is simmering, cook noodles according to instructions on box. (I add 1 tablespoon vegetable oil to water to prevent noodles from sticking together and add salt to water.) Cook only to a la dente stage and drain.
5. Serve noodles on plate with sauce on top. Serve with buttered garlic bread.
6. ENJOY!

Reviews

[TransplantedHusker]

WOW!! Tried this on a whim tonight - I used red wine instead of water as suggested by another poster, forgot the Italian seasoning (didn't need it, I think!) and realized at last minute I had tomato SAUCE instead of paste and added mushrooms. YUM - I've already had some leftovers tonight at 11:00 p.m. no less and can't wait to take some for lunch.

[Chef #1091792]

I have made this a half dozen times now, and it has become my favorite spaghetti sauce. Easy, and great tasting. The only thing I changed was I used a 32 oz jar of Classico brand from Costco instead of a 26 oz jar.

[Chef #667766]

This was a very easy to make and delicious recipe. I followed it as written except I added some red pepper flakes because we love our spaghetti with a "kick". Thanks so much Seasoned Cook for a recipe I will be making often.