The family will undoubtedly come to love this pasta. The leftovers are even better since they retain even more flavor.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- 3 cups water
- 18 fluid ounces tomato juice
- 1 (6 ounce) can tomato paste
- 2 tablespoons dried minced onion
- 1 ½ teaspoons chili powder, or more to taste
- 1 teaspoon white sugar
- 1 teaspoon dried oregano, crushed
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 7 ounces spaghetti
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Mix water, tomato juice, tomato paste, minced onion, chili powder, sugar, oregano, garlic salt, and salt into ground beef; cover skillet and bring to a boil. Reduce heat to medium-low and simmer beef mixture, stirring occasionally, until flavors have blended, about 30 minutes.
- Place spaghetti into beef mixture and stir to separate strands; cover skillet and simmer, stirring frequently, until spaghetti is tender, about 30 minutes.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 5 g |
| Protein | 28 g |
| Saturated Fat | 7 g |
| Sodium | 1814 mg |
| Sugars | 12 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
My mom used to make this exact recipe since I was a kid almost 50 yrs. I’ve been looking for the recipe because I couldn’t remember the measurements. The only thing I’ve changed was instead of using tomato juice was I used spicy tomato juice and it was delicious. ! The original is amazing too. Also I cook everything in my dutch over. I pot less to clean
Good stuff. Perfect Friday night supper.
11.19.17 I started out in my large skillet, but after adding the water and tomato juice to the skillet, it was so full that I decided to just switch to my dutch oven before adding the rest of the ingredients (next time I’ll start in the dutch oven). This does take an hour to cook, but you have only one pan to clean, it just couldn’t be simpler to make, and all ingredients are ones that I always have on hand. Made exactly as written, tasted, and then adjusted to our personal taste by adding some sriracha and basil. Nothing fancy here, but this is a solid weeknight meal that really does taste good. Simply served with salad and some garlic bread which I made from a ciabatta roll.