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Skillet Spaghetti Recipe

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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.

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Skillet Spaghetti Recipe

Prep: 15 min. Cook: 30 min.

Yield: 4-6 Servings

15 30 45

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

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.
Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently. Sprinkle with cheese if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 288 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 979 mg sodium, 36 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Skillet Spaghetti in Country Extra May 2000, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Skillet Spaghetti

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(1-1) of 1 reviews

Reviewed on Feb. 19, 2010 by MaryThompson

It was FUN to make all in one dish. It needed more of a tomato/spaghetti zip, I use splenda and I may have added too much sugar, seemed too sweet. Next time I will omit the sugar, and maybe try some "home-canned" tomatoes in it.