Recipe by Deb Wolf
This recipe saves time by making use of the excellent commercial spaghetti sauces that are available.
Top Review by Ransomed by Fire
I made this the alternate way (with not-so-lean beef). It was pretty good, but it seems to me like the sauce tasted better by itself than on the noodles. I thought it tasted a little watery on the noodles. My husband said it had a winey taste. Maybe it would taste better if I tried it using the lean beef version. I think next time I make this I will try adding a little beef bouillon to the water to give it more flavor. This recipe has been tagged for the Bargain Basement game.
- 1 lb 96% extra lean ground beef (see hints at end of recipe if you can't get 96% lean beef)
- 1⁄2 cup cold water
- 1 medium onion, diced (about 3/4 cup)
- 1 tablespoon Italian spices
- 1⁄2 teaspoon garlic powder
- 1 (18 ounce) jartraditional style spaghetti sauce (not marinara sauce)
- 1 (16 ounce) can diced tomatoes (optional)
Directions See How It's Made
- Mix ground beef and cold water in a cold dutch oven. The beef will absorb the water like a sponge. As it cooks, the water will keep the ground beef from forming large clumps.
- Place over high heat.
- Add onion and spices. Stir occasionally.
- Allow meat to cook until all water evaporates.
- Cook a few minutes longer until the beef gets browned like the outside of a hamburger. The browning makes the sauce richer.
- Turn down the heat to simmer and add the jar of spaghetti sauce. Stir to combine.
- If you want a thinner sauce, add a 16 ounce can of diced tomatoes.
- Heat through.
- Hints: * If you can't get 96% lean ground beef, proceed with recipe, except don't allow the water to evaporate. Drain off the water and fat and return the meat mixture to the pot to brown.