(Wow! I'm posting recipes two days in a row!)
Spaghetti is definitely near the top of the list of favorite family meals in our household. I usually have the ingredients on hand, and it's easy to throw together at a moment's notice. But it can get a little boring.
This recipe from Better Homes and Gardens uses the same ol' ingredients but jazzes things up a bit in the preparation department. Because the pasta cooks right in the sauce, a deeper flavor develops. Serve it with a salad and garlic bread. Your family will love it!
8 oz. ground beef or bulk pork sausage
1 cup sliced fresh mushrooms or one 6-oz. jar sliced mushrooms, drained
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-oz can MSPI-friendly chicken or beef broth (water can be used here for Quick Start -- adjust seasoning as needed)
1-3/4 cups water
1 6-oz. can tomato paste
1 tsp. dried Italian seasoning
1/4 tsp. black pepper
6 oz. dried spaghetti, broken
In a large saucepan cook the ground beef or sausage, fresh mushrooms (if using), onion and garlic until meat is brown and onion is tender. Drain.
Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Makes four servings.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.