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Quick Italian Spaghetti

 Quick Italian Spaghetti
Quick Italian Spaghetti has been a standby for Ruth Peterson of Jenison, Michigan for some 40 years now. "I can make it in a jiffy, and there's no other spaghetti recipe my husband's even interested in trying!" Ruth says.
4 ServingsPrep/Total Time: 25 min.


  • 1/2 pound ground beef
  • 3/4 cup thinly sliced green onions
  • 3 cans (8 ounces each) tomato sauce
  • 2 teaspoons sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Cooked spaghetti
  • Grated Parmesan cheese
  • Bacon bits, optional


  • In a large skillet, cook beef and onions over medium heat until meat
  • is no longer pink; drain. Add the tomato sauce, sugar,
  • Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat;
  • cover and simmer for 10 minutes.
  • Add olives; simmer 5 minutes longer. Spoon over spaghetti; sprinkle
  • with cheese and bacon bits if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 158 calories, 9 g fat (3 g saturated fat), 38 mg cholesterol, 738 mg sodium, 8 g carbohydrate, 1 g fiber, 13 g protein.

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Quick Italian Spaghetti (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.