Kitchen Sink Spaghetti
This is an adaptation of a 1950's recipe from Franco-American or perhaps Chef Boyardee. The original called for 2 or 3 cans of spaghetti and meatballs, a can of corn, and a can of olives. Over the years this has evolved into my family's main comfort food, and both my kids could make it by the time they could reach the stove. We often cook a huge batch and freeze for meals throughout the month.
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INGREDIENTS
Nutrition- 1lb ground beef
- 1
- 1 -2
- salt and pepper or Lawry's Seasoned Salt, to taste
- italian seasoning
- 3(8 ounce) cans tomato sauce
- 8ounces fresh sliced mushrooms or 8 ounces canned mushroom stems and pieces
- 1
- 1 - 1 1⁄2cup frozen corn
- grated parmesan cheese
- 1lb thin spaghetti or 1 lb spaghettini, cooked al dente
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DIRECTIONS
- Cook and drain spaghetti.
- Brown ground beef in large skillet over medium high heat.
- Add chopped onion and minced garlic and continue to brown for 5 minutes or until onions are translucent.
- Quickly stir in seasonings.
- Mix tomato sauce into meat mixture.
- Add water as necessary to regulate thickness.
- Simmer until sauce reaches preferred consistency.
- Add mushrooms, olives, and corn and cook, stirring, for 3-4 minutes.
- Mix sauce into drained spaghetti.
- Serve with grated parmesan cheese.
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