Mom's Italian Spaghetti Recipe

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Mom's Italian Spaghetti

Julie D. Vlaminck


My mother is 1/2 Italian. This recipe was also her mother's. I have made this for so many years I have to guess on the measurements. My Mom uses a few strips of bacon instead of ground beef. I had to use ground beef, due to my husband's dietary needs. This served five people, with some left for the next day.

Add lettuce with Italian dressing and a dish of fruit sauce. Cold applesauce is my favorite. Yummy!

It's really great the next day! Tastes great with pumpernickel or rye bread.

pinch tips: How to Tie a Roast



Probably 8.


40 Min


1 Hr 20 Min


Stove Top


1 medium
yellow onions, chopped
1/4 pkg
cooked spaghetti
1 lb
lean ground beef
6 oz
tomato paste
8 oz
tomato sauce
1-11- 1/2 qt
canned tomatoes
1/2 tsp
italian seasoning
salt and pepper, to taste
4-6 slice
bacon, cut up in 1" pieces

Directions Step-By-Step

Pre-cook pasta. Brown hamburger to half done, drain and add cut up bacon and chopped onions. Simmer, stirring to prevent burning. (My brother adds diced green bell pepper, I don't care for it as much.)
Combine noodles, onion and beef, canned tomatoes, tomato sauce, paste as soon as beef is cooked. Add seasonings, to taste. Simmer, covered, at least one-half hour. I usually use salt and pepper, only. Maybe a dash of Italian seasoning.
If the pasta soaks up all the liquid I add more tomatoes or sauce, you may add water, a little at a time. There should be some sauce in the bottom, but the noodles SHOULD soak up much of it! There should always be some moisture. Add a small amount of water (1/2-3/4 cup) water, as necessary.
If allowed to sit over-night in refrigerator it is even better. Enjoy!

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian