 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
|
I top spaghetti worms with a hearty meat sauce for a mouthwatering that's guaranteed to please all of your party guests.—Shelley Way, Cheyenne, Wyoming Ingredients:
1 pound ground beef |
1 can (28 ounces) crushed tomatoes |
2 cups water |
1 can (14-1/2 ounces) beef broth |
1 can (6 ounces) tomato paste |
1-1/2 cups chopped onion |
1/4 cup minced fresh parsley |
2 garlic cloves, minced |
3/4 teaspoon dried basil |
1/2 teaspoon onion salt |
1/2 teaspoon dried oregano |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
8 ounces uncooked spaghetti |
1/4 cup grated parmesan cheese |
Directions:
1. In a Dutch oven or soup kettle, cook beef over medium heat until no longer pink; drain. Add the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add spaghetti; cover and simmer for 15-20 minutes or until spaghetti is tender, stirring occasionally. Stir in Parmesan cheese. Yield: 8-10 servings.
|
|