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Nutrition Facts
Serving Size 1 (658g) Recipe makes 3 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning
Calories 903
Calories from Fat 286		(31%)
Amount Per Serving		%DV
	Total Fat 31.8g	48%
	Saturated Fat 8.4g	42%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 8.5g
	Trans Fat 1.0g
Cholesterol 98mg		32%
Sodium 2694mg		112%
Potassium 2335mg		66%
Total Carbohydrate 106.0g		35%
	Dietary Fiber 6.8g	27%
	Sugars 36.2g
Protein 48.3g		96%
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My Good Spaghetti

Recipe #346393 | 1 hour | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Seasoned Cook
Dec 31, 2008

DELICIOUS!! My family loves spaghetti. I have perfected my own recipe by preparing it over a hundred times to get the "just right" taste. We like a lot of sauce, therefore, I only cook 8 ounces of noodles. We like the thin spaghetti noodles. I had to write the recipe down because my granddaughter and her son love it. For this recipe I purchase the leanest ground beef which is 93 percent meat and 7 percent fat. We always have a large piece of crusty buttered garlic bread with our spaghetti.

SERVES 3 (change servings and units)

Ingredients

1 lb lean ground beef
2 tablespoons vegetable oil
1 large onion, chopped
1 (26 ounce) spaghetti sauce (I use Bertolli's Tomato and Basil sauce)
1/2 cup water
1 (6 ounce) tomato paste
2 tablespoons worcestershire sauce
1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces spaghetti noodles (thin)

Directions

1
In a large saucepan, heat vegetable oil and saute onions for 2 minutes. Lift out into a small dish and set aside. (For the garlic lovers, 1 teaspoon of minced garlic may be added to cook along with onions.).
2
Brown ground beef and drain. Place onions and ground beef back into saucepan.
3
Add spaghetti sauce - (I use Bertolli's Tomato and Basil sauce. I rinse out the jar with the 1/2 cup of water and pour into saucepan.) Continue to add: tomato paste, worcestershire sauce, Italian seasoning, garlic powder, sugar, salt and black pepper.
4
Place lid on saucepan and cook on low heat for 30 minutes. While the sauce is simmering, cook noodles according to instructions on box. (I add 1 tablespoon vegetable oil to water to prevent noodles from sticking together and add salt to water.) Cook only to a la dente stage and drain.
5
Serve noodles on plate with sauce on top. Serve with buttered garlic bread.
6
ENJOY!

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Featured Reviews for This Recipe

From: Chef #1091792

On Sep 16, 2009

I have made this a half dozen times now, and it has become my favorite spaghetti sauce. Easy, and great tasting. The only thing I changed was I used a 32 oz jar of Classico brand from Costco instead of a 26 oz jar.

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From: Chef #667766

On Aug 11, 2009

This was a very easy to make and delicious recipe. I followed it as written except I added some red pepper flakes because we love our spaghetti with a "kick". Thanks so much Seasoned Cook for a recipe I will be making often.

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From: Tisme

On Apr 14, 2009

This is exactly the same way I make my spaghetti, except for one exception I have never used worcestershire sauce. Ohh... and I add wine to rinse out the jar, instead of water. (An excuse for me to have a nip...lol) When making it I realised I had run out of tomato paste, so I had to subsitute for a tomato powder. I made the sauce and kept the worcestershire sauce out until the end... on purpose, I wanted to taste if there was a difference. It did make a difference, it did add a little more flavour to the sauce, it seemed to take a little sweetness away........,and I really liked the difference as did the family. This is a great recipe, and from now on I will be adding the secret ingredient ....worcestershire sauce. Thanks for a fantastic improve on my usual way of making the recipe Seasoned Cook. N.B. I served this with Seasoned Cooks awesome Parmesan Garlic Bread