An Old Stand-by

Missy, here. It's been a crazy week--spring break for my daughter, regional tennis tournament, and four college visits. So aside from sandwiches and leftovers, I only cooked ONCE. I made my dad's spaghetti recipe. So I decided to just repost the original recipe that I shared on the blog a year or so ago. It's my go-to meal about every other week. :)  Enjoy!

Papaw's Spaghetti

First, gather your ingredients. My dad usually makes massive amounts and freezes, but I usually cook for 4 to 6. For a crew my size, you'll need 1 pound of ground beef. Two large cans of whole tomatoes (San Marzano are the best!), depending on how tomato-y you like your sauce. And 2 packets of spaghetti seasoning. Chop one half of a green bell pepper. As you can see, I only had a red pepper when I made this, and it was just as good. Also chop about a half a large onion.

Oh, and you'll need garlic. I like to buy the jars of minced or chopped garlic for convenience. The day I made this, I had to get dinner on the table quickly so grabbed the jar.

Heat a couple of tablespoons of olive oil, add onions, peppers and garlic. Cook until softened.

Add the ground beef and packets of spaghetti seasoning. I have a handy tool (from Pampered Chef) that I use to break up the beef. You just mash as you twist, and it breaks it up nice and small!

I usually buy lean beef so there's nothing to drain. If you use higher fat meat, drain off the grease. Then add the canned tomatoes and break them up with the same tool. Mash until you have the texture sauce you prefer. (My dad actually puts the tomatoes in the blender, but I don't like the extra dishes to wash. :)) Then let simmer while you cook the spaghetti noodles. Give angel hair pasta a try if you're in a hurry.

Don't forget the garlic bread! Around here, we use old hamburger and hotdog buns to help clean out the pantry. Spray with olive oil (see my nifty refillable sprayer!). Sprinkle with garlic salt and broil until golden.

Voila! A nice, hearty, homey dinner in a pinch.