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Spaghetti is one of those classics… and yet there are a million recipes for making it. Kids tend to love pasta, adults tend to love the nostalgia of it. We’re not all trained chefs, so it’s that much better when the recipe is accessible (hello, sauce from a jar… please don’t tell my Italian ancestors what I’ve done).
Contributed by Julia Tucker to The Fruit of the Spirit, A Collection of Recipes by Southern Partnership in Ministry, 2002
2 jars Prego spaghetti sauce (regular mix)
1 can diced tomatoes, Italian-style
1 onion, chopped
2 – 3 lbs. ground meat
1/2 – 1 tsp. salt
1 lg. can mushrooms
1/2 tsp. garlic salt
1/2 c. chili powder (mix with water before adding to mixture)
1/4 – 1/2 tsp. black pepper
1 lg. pkg. spaghetti
Add all sauce ingredients together and let simmer on medium heat for 15 minutes. Then season the ground meat with the salt and pepper. Brown the meat. Drain grease off the meat and add to sauce mixture and simmer about 10 minutes more. Cook 1 package of spaghetti in boiling garlic water. When done, mix with sauce and meat mixture in large baking dish. Sprinkle grated Velveeta cheese over mixture. Bake until it bubbles at 300°.