Randy and I liked it, Jeff was not sold on it at all so I'm going to chalk it up to it really comes down to your own individual taste. I have a feeling it will be making a reappearance because honestly I really, really liked it and am looking forward to the leftovers....sorry Jeff. :) I loved the easy prep. Use whatever spaghetti sauce you have on hand, I had Hunt's Traditional so that's what we got. I did adjust the proportions a bit to fit the size of our family from the original recipe but that was the only change I made.
Sweet Home Spaghetti
adapted from Taste and Tell
from the Reluctant Entertainer
1 pound ground beef
1 med sweet onion, chopped
1 tablespoon olive oil
1-2 (24 oz) jars Italian spaghetti sauce*
1/3 cup sugar, to taste
1 pound dry pasta
Parmesan cheese, freshly grated
- Cook the meat until browned and cooked through and drain, if needed.
- In a separate pan, saute the onion in the olive oil. Add the cooked meat, the sauce and the sugar. Simmer for 20 to 30 minutes.
- In the mean time, cook the pasta until al dente. Drain. Mix the sauce with the pasta in a large bowl. Serve with grated Parmesan.