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1
In a pot (using a large pot is best) on high heat, brown the chopped onion (and ground beef if using) in the oil for 3 minutes, stir often to prevent burning.
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2
Pour in part of the water and start bringing to a boil over high heat.
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3
While that is heating, add the tomato sauce.
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4
Pour remaining water into the empty tomato sauce cans to rinse out; add to the pot.
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5
The water thins the sauce significantly, but dont worry, it thickens up later.
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6
Stir in garlic salt and Italian seasonings.
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7
Break spaghetti noodles in half (put them in a plastic bag to break in half so pieces do not fly all over).
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8
Add broken spaghetti noodles to the boiling water/sauce mixture.
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9
When this mixture comes to a full boil, reduce heat to medium so the mixture is still boiling, but more gently.
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10
Cook uncovered 12 to 14 minutes, stirring often.
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11
Take the pot off the heat source and allow speedy spaghetti to sit uncovered for 12 to 14 minutes; stir a few times while it thickens.
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12
Spoon into pasta bowls; top each serving with parmesan cheese, if desired.
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13
Salt and pepper to taste.
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14
Note: sometimes we use dried chopped onion and just add it to the boiling water.
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15
Also, we often cook the onion and ground beef ahead, cool in the fridge overnight, then freeze it for easy use in recipes.
