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Spaghetti with Meat Sauce

I am allergic to canned spaghetti sauce! Well, maybe not really, but I just can’t eat spaghetti sauce out of a can or jar. This sauce is easy, and it is even better warmed over the next day, after the flavors have had a chance to settle in.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

1 pound lean ground beef
3/4 cup finely chopped onion
2 teaspoons minced garlic
2 16-ounce cans crushed tomatoes
2 6-ounce cans tomato paste
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 1-pound packages spaghetti

Preparation

  1. Step 1

    Put the ground beef, onion, and garlic in a medium saucepan and cook together over medium-high heat until the beef is browned and the onions are softened, about 10 minutes. Add the tomatoes and their juices, the tomato paste, 1 cup water, and the oregano, salt, and pepper. Simmer uncovered, stirring occasionally, for 1 hour.

    Step 2

    While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes, or according to package directions. Drain well and divide among plates. Spoon the sauce over the spaghetti and serve.

Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved. Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
TagsPastaSpaghettiItalian AmericanItalianEuropeanGround BeefBeefMeatCanned TomatoTomatoVegetableMainDinnerDairy FreeNut FreeEasySimmerCookbooks
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