Kitchen Sink Spaghetti
"This is an adaptation of a 1950's recipe from Franco-American or perhaps Chef Boyardee. The original called for 2 or 3 cans of spaghetti and meatballs, a can of corn, and a can of olives. Over the years this has evolved into my family's main comfort food, and both my kids could make it by the time they could reach the stove. We often cook a huge batch and freeze for meals throughout the month."
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb ground beef
- 1 large onion, roughly chopped
- 1 -2 clove garlic, minced
- salt and pepper or Lawry's Seasoned Salt, to taste
- italian seasoning
- oregano
- 3 (8 ounce) cans tomato sauce
- 8 ounces fresh sliced mushrooms or 8 ounces canned mushroom stems and pieces
- 1 (15 ounce) can pitted ripe olives, drained
- 1 - 1 1⁄2 cup frozen corn
- grated parmesan cheese
- 1 lb thin spaghetti or 1 lb spaghettini, cooked al dente
directions
- Cook and drain spaghetti.
- Brown ground beef in large skillet over medium high heat.
- Add chopped onion and minced garlic and continue to brown for 5 minutes or until onions are translucent.
- Quickly stir in seasonings.
- Mix tomato sauce into meat mixture.
- Add water as necessary to regulate thickness.
- Simmer until sauce reaches preferred consistency.
- Add mushrooms, olives, and corn and cook, stirring, for 3-4 minutes.
- Mix sauce into drained spaghetti.
- Serve with grated parmesan cheese.
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Reviews
-
This was very good. A nice quick and easy meal for a weeknight, and also very filling! Thanks for sharing this recipe!
RECIPE SUBMITTED BY
OhMyStars
Hanford, CA
I live in a small town in California's central valley, just south of Fresno. I have been an Elementary school teacher for 25 years, but am taking a year off for health reasons. I have 2 children, 2 1/2 grandchildren (third is due in January) and finally am having some time to enjoy them. I like to read, quilt,play on the computer geocache, and now have enough time to learn how to cook more than just a few staples.
