- 16oz package of spaghetti noodles
- 1 lb ground beef
- 1 14.5oz can diced tomatoes
- 1 6oz can tomato paste
- 2 Cups Water
- Italian Seasoning
- Garlic Salt
- Cook spaghetti noodles according package directions.
- Brown ground beef in a large skillet and drain fat
- Place diced tomatoes in a blender and blend until smooth
- Add blended tomatoes, water, tomato paste to skillet and stir until combined
- Add Italtial Seasoning and Garlic Salt to taste
- Bring to a boil and then reduce heat
- Allow to simmer for 30 minutes
I am always amazed at how certain meals I make that are so super easy–are the household favorites. Don’t get me wrong–I’m very grateful. But since I was newly married during the heights of Martha Stewart, I somehow envisioned that my culinary masterpieces would be more complex. Thank you Super Rockstar and boys for not asking me to make coq co vin with parsley potatoes or beef wellington served with asparagus in hollandaise sauce.
The ingredients:
Cook the noodles and brown the meat:
After draining the fat from the meat, return it to the skillet.
Pour the diced tomatoes into a blender and blend until smooth. This step is optional–if you like a chunkier sauce just dump them as is into the skillet. We like a smoother sauce, so the blending is necessary.
Add the blended tomatoes, 2 cups of water and tomato paste to the browned meat and mix well.
Add the Italian seasoning and garlic salt to taste. (I use about 2-3 tsp of the Italian seasoning and about a 1/2 tsp of garlic salt)
Mix well, bring to a boil and then lower the heat and allow to simmer for about 30 minutes.
Divide the noodles onto plates and then spoon the sauce over the top.
This is one of those areas of argument depending on where you come from. Do you mix the noodles into the sauce or serve the sauce on top of the noodles? We are from the sauce on top of the noodles region. To each his own…
You can also use the sauce base for just about any Italian dish–pizza, calzones, lasagna.
Enjoy!