This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Best & Fastest Spaghetti
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- #51444
The fastest isn't usually the best when it comes to food, but hey, rules are meant to be broken. The meaty, Italian-seasoned sauce comes together in the time it takes to boil water and make pasta, so it really it as fast as it gets.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound regular spaghetti noodles
1 pound ground beef or chuck (or more if desired)
1 very large yellow onion
2 large jars pasta sauce
1 1/2 teaspoon salt
1 1/2 tablespoon black pepper
1 1/2 tablespoon oregano, minced very fine
2 tablespoons Italian seasoning
1 teaspoon garlic powder
directions
Peel and chop yellow onion into small pieces
Start boiling water for spaghetti-follow box directions.
Brown meat and chopped onion in large skillet. Drain and remove meat from colander into separate dish. Rinse colander out with hot water.
When the noodles become soft while boiling, add 1 1/2 teaspoons of salt and mix. This helps the noodles from sticking together.
After spaghetti is cooked, drain and return to pot. Add cooked meat, pasta sauce, pepper, Italian seasoning, oregano, garlic powder.
Put pot back on burner just to warm it up, about 5-10 minutes.
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nutrition data
500 calories, 17 grams fat, 61 grams carbohydrates, 24 grams protein per serving.
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