There’s not much that could make spaghetti an easier meal, unless of course you take away some of the dishes! This version just uses a big ol’ skillet. No boiling and draining of the noodles. No separate pans to wash. It also eliminates the whole slippery (or sticky!), wet noodle thing on the serving plate.
Cooking the noodles in the spaghetti sauce flavors them nicely, too!
1 pound ground beef
½ cup chopped onion
1 teaspoon fresh minced garlic
8 ounce can tomato sauce
28 ounce can diced tomatoes
2 – 2½ cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
¼ teaspoon basil
1 tablespoon parsley flakes
1/8 teaspoon thyme
1/8 teaspoon oregano
12 ounces uncooked spaghetti noodles, broken in half or in thirds
2 tablespoons parmesan cheese
In a very large skillet, brown the beef with chopped onion and garlic. Drain fat. Add tomato sauce and diced tomatoes, water, and all the spices. Bring to a low boil. Add dry spaghetti noodles. Stir in, the cover and cook, stirring occasionally, until noodles are done. Serve with parmesan cheese.
*** I use dried spices because that’s what I have, but if fresh are available, go for it!
*** Depending on the brand and thickness of your noodles, you may need more water in your sauce. Start with 2 cups and add 1/4 cup at a time as needed.
I serve spaghetti with Easy Homemade French Bread and a side salad. We use one loaf of bread for supper and the other loaf for French Toast the next morning for breakfast. Yum!
How do you like your spaghetti?