Description

School Cafeteria Spaghetti is a comforting and nostalgic dish made with a savory homemade tomato sauce, ground beef, and perfectly cooked spaghetti. It’s a quick and satisfying meal that’s loved by everyone.

Ingredients

1 pound ground beef

¼ cup minced yellow onions

1 package dry spaghetti sauce mix

2 cans (28 oz) whole tomatoes, undrained

1 can (6 oz) tomato paste

1 tablespoon sugar

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

1 teaspoon basil

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

1 pound spaghetti

½ cup shredded Parmesan cheese

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Instructions

In a large skillet, brown the ground beef with minced onions over medium heat, breaking the beef into small pieces. Drain the fat.
Dice the canned whole tomatoes (or use crushed tomatoes if preferred).
In a large bowl, combine the diced tomatoes, tomato paste, sugar, Worcestershire sauce, oregano, basil, garlic powder, salt, and pepper. Stir well.
In the same skillet, add the dry spaghetti sauce mix to the beef, then pour in the tomato mixture and stir to combine. Bring to a slow boil, then reduce the heat and simmer for 10 to 15 minutes until the sauce thickens.
While the sauce is simmering, cook the spaghetti according to the package directions. Drain the pasta once cooked.
Stir the cooked spaghetti into the sauce and blend well. Serve with a sprinkle of Parmesan cheese on top.

Notes

For a vegetarian version, substitute the ground beef with plant-based meat or lentils.

Add extra vegetables like diced bell peppers, zucchini, or mushrooms to the sauce for added flavor and nutrition.

If you prefer a spicy kick, add red pepper flakes or hot sauce to the sauce.

To make the sauce thicker, simmer it longer or add extra tomato paste.

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 9g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 20g
Cholesterol: 50mg