Rating: 4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
  • 10 Ratings

No need to boil water; cook the pasta directly in the well-seasoned sauce. Serve the saucy ground beef mixture in soup bowls for an easy meal.

Source: Better Homes and Gardens


Recipe Summary

20 mins
25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat.

  • Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.

Nutrition Facts

263 calories; fat 9g; cholesterol 48mg; saturated fat 3g; carbohydrates 28g; mono fat 3g; insoluble fiber 5g; sugars 8g; protein 17g; vitamin a 2575.3IU; vitamin c 37.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.9mcg; sodium 960mg; potassium 106mg; calcium 90.9mg; iron 3.6mg.