So I'm not Italian at all, and can't say I spend hours simmering my sauce or use fresh-from-the garden ingredients. I don't even use meatballs, but instead use ground beef. Despite all this, it's a family favorite, and easy to make into dinner for a crowd.
- Cooked spaghetti noodles, drained (when I throw the dried ones into boiling water, I grab a bunch big enough to fit within the circle of my thumb and index finger...about quarter-sized)
- 1 # ground beef
- 1/2 c. diced onion (I prefer Walla Walla Sweets, but any will do)
- a couple cloves of garlic, pressed (or use garlic salt with the spices, instead)
- 1 15-oz. can of stewed tomatoes, undrained
- 1 15-oz. can of tomato sauce
- 1 6-oz. can of tomato paste
- 1 small (8 oz.?) can of sliced mushrooms, drained; or a few fresh ones, sliced
- 1 small can of sliced olives, drained
- seasoning salt (like Lawry's); omit if using garlic salt instead
2. Add canned ingredients and mix well. Generously sprinkle entire sauce with the spices and seasoning (or garlic) salt. Mix well. Let simmer for a few minutes (about 10).
3. Add drained cooked noodles to sauce. Mix well. Serve with a tossed green salad and/or cut green beans (fresh or canned), and garlic toast. Sprinkle spaghetti with grated Parmesan cheese if desired. A favorite ending to this meal is Peach Dessert, served with vanilla ice cream or whipped topping.