 | | Directions |
- Brown the ground beef in a large frying pan. Add the onions to the ground beef as it is cooking; salt and pepper to taste. Drain the grease but leave the meat in the pan that it is browned in.
- Pour the tomato soup into the pan with the ground beef and then add the tomato juice. If all the juice doesn't fit, set it aside to add later. Stir until the soup and juice are well mixed.
- Bring the mixture to a full boil and then turn down to a slow boil (a little more than a simmer). Add the sugar and butter; stir to distribute evenly.
- Continue to cook the sauce. If there was tomato juice left in the can, add this juice as the sauce boils down. Continue to add the juice until you have added the entire can. The sauce is done when you have added all the juice and allowed it to boil slowly for at least 5 minutes. The longer it cooks the thicker it will become.
- Cook the spaghetti while the spaghetti sauce is boiling. When the spaghetti is done the sauce should be ready. Drain the spaghetti but do not rinse. Serve immediately while the spaghetti is hot. If the spaghetti sets for a while it will begin to stick together. If this happens, just rinse it with hot water to loosen it up again.
- We just have everyone fill their plates with spaghetti and add the amount of sauce they desire. We place the Parmesan cheese on the table for the ones who want to add it. The spaghetti and sauce are great served with garlic toast.
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Prep Time: 30 minutes
Cook Time: 30 minutes
|  | | Ingredients | | - | | 2 pounds ground beef |
| - | | 2 tablespoons dried minced onions |
| - | | salt and pepper |
| - | | 1 can tomato soup |
| - | | 1 can tomato juice (46 oz.) |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons butter or margarine |
| - | | 1 to 2 lbs. of vermicelli pasta (or thin spaghetti) |
| - | | grated Parmesan cheese (optional) |
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