School Cafeteria Spaghetti & Meat Sauce
A simple, hearty spaghetti and meat sauce inspired by classic school cafeteria recipes.
Equipment
- 12-inch Non-Stick Skillet
- meat masher or wooden spoon
- Can opener
Ingredients
- 2.75 lb lean ground beef
- 2 tbsp dried minced onion
- 1.5 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp salt
- 28 oz whole tomatoes undrained (1 can)
- 9 oz tomato paste about 1½ (6-oz) cans
- 2 cup water
- 4 tsp dried basil
- 4 tsp dried oregano
- 2.5 tsp dried marjoram
- 1.5 tsp dried thyme
- 1 lb spaghetti cooked
Instructions
- Heat a large (12-inch) non-stick skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a meat masher or spoon, until browned and no longer pink, about 6–8 minutes.
- Drain excess fat from the skillet and return it to the stove over medium heat.
- Add the dried minced onion, garlic powder, black pepper, and salt to the browned beef and stir to combine.
- Stir in the whole tomatoes with their juices, the tomato paste, and the water. Use a spoon (or your hands before adding, if preferred) to break up the whole tomatoes into bite-sized pieces.
- Add the dried basil, oregano, marjoram, and thyme and stir until evenly distributed.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer, uncovered, for 30 to 45 minutes, stirring occasionally, until flavors meld and sauce thickens.
- Stir the cooked spaghetti into the skillet with the sauce and toss until the pasta is evenly coated. Serve warm.
Notes
- You can substitute ground turkey or Italian sausage for the beef.
- Use this sauce on any pasta you have on hand.
- Substitute oregano if you don't have marjoram.
- Break up whole tomatoes by hand or with a spoon before or after adding.
- To convert fresh herbs to dried, use 1 tbsp fresh = 1 tsp dried.
- The recipe requires about 9 oz tomato paste (1½ 6-oz cans).