Italian Spaghetti
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By Jessica Lambie
Italian Spaghetti
Usually don’t use salt or Italian grated cheese.
Don’t usually use the full amount of Worcestershire sauce or sometimes didn’t use it at all. Without it the sauce is sweeter, and the more you use in the sauce makes it spicier.
Usually use ⅛ tsp of onion powder instead of chopped onion.
When browning the ground beef, season it to taste with Lawry’s seasoning salt, black pepper and onion powder.
Updated at: Wed, 04 Sep 2024 15:18:01 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
61
High
Nutrition per serving
Calories853.7 kcal (43%)
Total Fat26.1 g (37%)
Carbs115.7 g (45%)
Sugars20.9 g (23%)
Protein39.7 g (79%)
Sodium1122.1 mg (56%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbground beef
1 x 10.75 ozTomato Soup
Can
1 x 6 ozTomato Paste
Cans
1 PintsTomatoes
Stewed, homemade or Red Gold crushed tomatoes
1Onion
Lg, chopped, or 1/8 Tsp Onion Powder
1Green Pepper
chopped
½ tspblack pepper
1 tspsalt
1 tspsugar
½ tspgarlic powder
2 tspchili powder
2 Tbspworcestershire sauce
2 Tbspgrated cheese
italian
1 lbsSpaghetti
Instructions
Step 1
Brown ground beef with chopped onion (if using) and green pepper. Drain when cooked through.
Step 2
Add tomato soup, tomato paste, stewed tomatoes, onion powder (if using), black pepper, salt, sugar, garlic powder, chili powder, Worcestershire sauce and Italian grated cheese.
Step 3
Cover and simmer for 15-20 minutes.
Step 4
Cook spaghetti as directed on the package.
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