Skillet Spaghetti

 

This is another recipe from our grandparents' generation. We're not sure how it's different from the goulash we posted in July, except that it's all made in one pan and boasts 1/4 cup of Heinz 57 sauce. Which we'd never used until trying this dish. (And, high fructose corn syrup...yum!)

Skillet Spaghetti (which uses no spaghetti at all, but a shorter, firmer pasta such as cavatappi) is a flavorful, filling dinner that's easy to whip up on a week night. Or, if you're lazy like us, any night.

Here's what you need and how you do it

1 lb. lean ground beef or turkey (I prefer turkey that is not all Breast...which is the same way I like my men.)

1/2 cup onion, chopped

1-1/2 cups water

1 lb. canned tomatoes

1 cup tomato sauce (or just dump in extra tomatoes and skip this)

1/4 cup Heinz 57 sauce

1 teaspoon salt

1 teaspoon sugar

Pepper, to taste

1-1/2 cups uncooked pasta (Not spaghetti. I don't get it either. *Throws up hands* It's from the 50s.)

Brown the ground meat and onion. Drain.

Stir in remaining ingredients. Bring to a boil. Reduce to medium heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.

Serve with bread and a salad.

Comments

[Michele]

Where's the canned soup?

[debbie]

Just wondering about something...I can't get Heinz 57 here....what do you think would be a good substitute? Will have to go and Google the ingredients to see what I can use instead!! Love a recipe that is all in one pan!!!

[Deb]

My MIL has a recipe that she calls goulash that is very similar to this except I doubt she actually uses the Heinz 57 sauce and instead of tomato sauce it calls for tomato soup. Then after it is all cooked seperately on the stove... the pasta and the meat in 2 different pans, she bakes it in the oven for 45 mins.

It is okay but it is complete mush in the end and I bet this would have a better texture. I never understood the final step of cooking it in the oven and well, she can't explain it just is how it is.