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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This has always been a favorite dish of our Sisters who work in a hospital. When we get back to the convent, it's a quick and easy recipe we've used for years. Served with Italian bread and a tossed salad, it makes an excellent meal. Ingredients:
1 pound ground beef |
3 cups water |
2 cans (11-1/2 ounces each) tomato juice (about 2-3/4 cups) |
1 can (6 ounces) tomato paste |
2 tablespoons dried minced onion |
1 to 2 tablespoons chili powder |
1-1/2 teaspoons dried oregano |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon garlic salt |
1 package (7 ounces) spaghetti |
grated parmesan cheese, optional |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the water, tomato juice, tomato paste and seasonings. Bring to a boil. Add uncooked spaghetti.
2. Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently. Sprinkle with cheese if desired. Yield: 4-6 servings.
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