SKILLET SPAGHETTI USING CANNED TOMATOES

1 to 1 1/2 lb. ground beef
1 quart home-canned tomatoes (4 cups with juice)
3 cups water
1 (6 oz.) can tomato paste
2 Tbsp. minced onion
1 1/2 to 2 tsp. chili powder
1 tsp. garlic salt
1 tsp. Italian seasoning
1 tsp. sugar
1 tsp. salt
1 1/2 of 7 oz. boxes spaghetti (or weigh out 11 oz. of it), uncooked
Parmesan cheese (for serving, to taste)

In a large kettle, break up the beef. Add everything but the spaghetti and parmesan. Cover and bring to a boil. Simmer for 30 minutes.

Add spaghetti; stir to separate strands. Cover and simmer for 30 minutes, or until the spaghetti is tender. Stir frequently so to keep the meat sauce and spaghetti from sticking to the bottom.

Serve with Parmesan cheese

Dorothea C. Field

From: Recipelink.com
Source: Museum Morsels from the Little Red Schoolhouse Compiled by Janet G. Denton for the Sterling Historical Society, 1980

Hi Michelle,

I just ran across this recipe and thought of you. This recipe uses home canned tomatoes and looks like it fits your description better. Please let use know how it turns out if you try it.

Happy Cooking!

Betsy