This is one of my family's favorites. I also have a crockpot version, if anyone is interested:)
In 3 quart pot on stove, or in electric frying pan, mix together and brown:
1-1.5 lbs ground beef
1 small onion, chopped or 2 tbls instant minced onion
1 tsp salt
1 clove garlic, pressed
1.5 tsp oregano
1 tsp chili powder
Add:
(1) 6 oz can tomato paste
2.5 cups tomato juice
3.5 cups water
2 tbls or so brown sugar
Bring to boil and simmer 20-30 minutes. Add 8 oz spaghetti and cook until spaghetti is tender and sauce is thick (about 20 minutes).
Barb
Barb, I'm interested! And i'm sure the kids are, or will be when they read this post. Steven and Sarah are really into adding new recipes to their repetoire!
ReplyDeleteI know, I know. This is comfort food for those who are hopelessly midwestern. No problem.
ReplyDeleteBut my Nona Rizzo would hit me upside the head with a wet spaghetti noodle if I ever dared to make this.
The only other person I knew who made spaghetti sauce with tomato juice was a woman I knew who was born and raised in Cincinnati.
I have to admit, I was intrigued by the concept.
You know, I think the original recipe may have called for canned tomatoes, rather than juice. I substituted the juice 'cause no one in my family likes tomato chunks. Sorry--no Italian blood here; mostly English, which probably explains alot! I did however, substitute fresh garlic for the garlic salt the original recipe called for. Does that make a little bit of a trade-off?
ReplyDeleteBarb, Steven says he's makin your spaghetti this week!
ReplyDelete