Mom's Italian Spaghetti
Julie D. Vlaminck
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.
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1 mediumyellow onions, chopped
1/4 pkgcooked spaghetti
1 lblean ground beef
6 oztomato paste
8 oztomato sauce
1-11- 1/2 qtcanned tomatoes
1/2 tspitalian seasoning
·salt and pepper, to taste
4-6 slicebacon, cut up in 1" pieces
How to Make Mom's Italian Spaghetti
- 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.