This recipe has been a mainstay in our family. I began making it 48 years ago. It is easily doubled or tripled, and the results are always delicious. -Carolyn Ozment, Gaylesville, Alabama
- 1/2 pound ground beef
- 1/4 cup chopped onion
- 1 can (8 ounces) tomato sauce
- 1 medium tomato, seeded and chopped
- 1 teaspoon Worcestershire sauce
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- Hot cooked spaghetti
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato, Worcestershire sauce, salt, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve over spaghetti. Yield: 2 servings.
Originally published as Spaghetti 'n' Meat Sauce in Reminisce September/October 2001, p49
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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