French Spaghetti

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READY IN: 30mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

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