Spaghetti Recipe







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Spaghetti

Name: Lana Burlew
Base: Fort Knox
Recipe: 20 oz. dry Spaghetti 1 lb. lean ground beef 1/2 to 1 medium onion, chopped 1 large clove garlic, minced salt and pepper to taste 1/2 tsp. cumin 1 rounded tsp. whole crushed oregano 1 rounded tsp. italian seasoning 1/4 to 1/2 tsp. curry powder 1 rounded tbsp. dried parsley flakes 3 to 6 sprinkles celery salt 1/4 tsp. tobasco sauce 1 can, 6 oz, tomato paste and 1 can of water 1 can, 16 oz, tomato sauce Prepare the sauce. Brown the ground beef and remove from the pan reserving the drippings, if any, and cooking the onion in them about 10 minutes, at a medium low heat, until transparent. Add the garlic and cook 1 minute. Add the herbs and spices and the meat and cook 2 more minutes. Add the tomato sauce with the tobasco sauce mixed in. Mix in the tomato paste with a wire whisk and rinse the can adding the can-full of water to the sauce and mixing well. Let it simmer, stirring occasionally, while the spaghetti cooks. Cook the spaghetti according to the package directions to the desired degree of tenderness. Drain, mix in the sauce.