SO good and SO easy! I love that this really only uses one pot – easy clean up. I was skeptical about the sauce with tomato juice and chili powder, but it turned out great. The sauce had the perfect consistency – not too runny like a lot of sauces. It makes a ton of spaghetti. I plan on eating the leftovers while Tadd is out of town.
- 1 pound ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 3 cups tomato juice
- 1 cup water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dried basil
- 2 tsp chili powder (I leave this out sometimes)
- 1 tsp dried oregano
- Dash of pepper
- 1 (7-ounce) package spaghetti, uncooked
- Grated Parmesan cheese
Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often for 30 minutes.
Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.
We loved this sauce! I cooked the noodles separately and gave the sauce a longer simmer time to thicken it. Thank you for another great recipe!
You know- you just can't have too many good spaghetti recipes- I'll have to try this one!