Prep 10 mins
Cook 50 mins
Very easy! A little spicy, but great flavor! Please note... do not add more spaghetti than the recipe calls for, because it has the perfect amount of juices to cook the spaghetti.
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 stalks celery, chopped
- 1 (8 ounce) can tomato sauce
- 2 cups water
- 6 drops Tabasco sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 green bell pepper, chopped
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dried oregano
- 4 ounces spaghetti (DO NOT EXCEED THIS AMOUNT)
- Brown ground beef; drain.
- Add remaining ingredients including the uncooked spaghetti.
- Cook over medium-low heat for 45 minutes.
DH thought I was out of my mind when he saw me cooking the uncooked spaghetti with the sauce, but it turned out well. The sauce is kinda gooey. I think that's probably because I didn't put the lid on until the last 20 minutes. The thing I like about this recipe is that the tomato flavour is really cooked "into" the noodle. I will give this another try next time. Thank you for sharing this!
DH, who doesn't like spaghetti noodles, said this is the BEST spaghetti he's ever had. I have to agree. The flavors blend perfectly well; not too spicy for the toddler but enough to keep the rest of us satisfied. Beyond how flavorful this was, it was super easy to throw together. I did heed the warning about not adding more noodles than the 4 ozs. I normally would just dump some in, but one time for some reason I counted & weighed 1 oz & found it to be exactly 25 uncooked noodles. So I counted out 100 spaghetti noodles for this recipe & it was perfect. There was enough liquid leftover to keep everything from drying out, but the noodles were cooked nicely. I didn't notice a starchy texture but I think I would have if I'd been left to my usual method of "measuring" pasta. ;) Thanks so much for sharing this recipe, Kim! I'll be keeping it very handy. Made & enjoyed for the Photo Forum's November Casseroles tag event. :)
A tasty one-dish supper (supplemented with a side salad). I like the amount of spiciness: pungent but not really hot. Cooking the spaghetti in the sauce worked pretty well, though I did find it a bit sticky, I guess because of the starch which would be drained out with the water in normally cooked pasta(?). I must say if you are using truly using this as a one-dish meal, getting 6 servings out of it would be rather sparse. I'd say more like 4.