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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I adapted this recipe from a cookbook I was given as a wedding gift. Ingredients:
6 ounces spaghetti |
1 (6 ounce) can tomato paste |
1 cup chicken broth (i use bullion cubes) |
1/2 cup mushroom |
1/2 cup chopped tomato |
1/2 cup onion |
3 cloves garlic (minced) |
salt |
pepper |
1/2 lb ground beef |
1 3/4 cups water |
Directions:
1. Brown ground meat in a large saucepan, along with mushrooms, garlic& onions.
2. Drain and return to pan.
3. Add water and broth and stir well.
4. Add tomato paste, tomatoes, salt& pepper, and bring to a boil.
5. Break spaghetti in half, and stir while adding it in.
6. If you dont stir enough, the spaghetti will harden and burn.
7. Once spaghetti is mixed in, you only need to stir occasionally.
8. Return mixture to a boil, and then reduce heat and simmer for 20 minutes, or until the mixture is the thickness that you desire.
9. The longer you simmer it, the thicker it will become.
10. I also had leftovers like white cooking wine& black olives, that I threw into the pot.
11. Anything you would normally like in a spahghetti sauce can be used.
12. Also, I was out of onions, so I used minced onions, which wasnt the same as real onions, but it did the job.
13. I served this with a salad and dinner rolls.
14. Makes 4 servings.
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