Saucepan Spaghetti: My Original “Go-To” Dinner
Saucepan Spaghetti is one of my favorite, classic go-to recipes. I have been making this recipe since I was a kid. Seriously. I’m pretty sure it originated from the Better Homes & Gardens Kids Cookbook.
This recipe is so easy and I usually have every ingredient in my freezer and cupboard. And it’s quick. So on nights when I need something fast, easy and delicious, this is it.
So here’s what you need:
1 lb. ground beef
3 cups water
1 can (15 oz) tomato sauce
1 chopped onion (or half of a big one)
2 tsp. chopped garlic (or garlic powder if you have that)
1 tsp. oregano
1 tsp. Worcestershire sauce
1/2 tsp. sugar
1/2 tsp. basil
Salt and Pepper
1/2 lb. spaghetti
Cheddar cheese, shredded (however much you want – I use a lot)
(I usually add a vegetable puree to this if I have one frozen. The latest batch contained butternut squash puree)
And here’s what you do:
1. Brown the ground beef in a large pot. Add chopped onion. (In the kids cookbook, it says to ask a parent to help turn on the stove and brown the meat.)
2. When the meat and onion are browned, add all the other ingredients up to spaghetti (and the puree if you’re doing that). Bring mixture to a boil.
3. Add spaghetti to boiling sauce. Stir. Bring down to a simmer and cover.
4. Let simmer for about 20 minutes (until the liquid is absorbed and spaghetti is done), stirring throughout that time.
5. Add the shredded cheese off the heat.
Then eat and enjoy the delicious taste of this easy cuisine!