Recipe: Lunalilo School Spaghetti (School Cafeteria Spaghetti)

Lunalilo School Spaghetti

1 pound ground beef
3 tablespoons dehydrated onions
2 (1-1/2 ounce) packages McCormick Spaghetti Sauce mix
1/2 teaspoon dried oregano
1 teaspoon granulated garlic
Pepper to taste
5 cups crushed tomatoes
1 1/2 tablespoons chicken base (see note)
1/2 to 1 teaspoon Worcestershire sauce
3/4 teaspoon sugar, or more to taste
Salt to taste
10 ounces American cheese (13 slices)
1 pound uncooked spaghetti

Brown ground beef. Drain fat; add onions, spaghetti sauce mix, pepper, oregano and garlic. Stir in tomato sauce, chicken base, Worcestershire, sugar and salt. Bring to a boil; reduce heat and simmer 45 minutes.

Meanwhile cook spaghetti. Drain, but do not rinse.

If sauce needs thickening, dissolve a little cornstarch in hot water and add to sauce. Stir cheese into sauce to melt, then stir in spaghetti.

Transfer pasta and sauce to a baking pan and cover with foil. Place in a 200 degree oven for 1 hour. Serves 10.

Note: Chicken base is a paste, sold in supermarkets alongside chicken broth or boullion.

Source: Honolulu Star-Bulletin