Speedy Spaghetti

1. 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.

2. 2

   Pour in part of the water and start bringing to a boil over high heat.

3. 3

   While that is heating, add the tomato sauce.

4. 4

   Pour remaining water into the empty tomato sauce cans to rinse out; add to the pot.

5. 5

   The water thins the sauce significantly, but dont worry, it thickens up later.

6. 6

   Stir in garlic salt and Italian seasonings.

7. 7

   Break spaghetti noodles in half (put them in a plastic bag to break in half so pieces do not fly all over).

8. 8

   Add broken spaghetti noodles to the boiling water/sauce mixture.

9. 9

   When this mixture comes to a full boil, reduce heat to medium so the mixture is still boiling, but more gently.

10. 10

    Cook uncovered 12 to 14 minutes, stirring often.

11. 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.

12. 12

    Spoon into pasta bowls; top each serving with parmesan cheese, if desired.

13. 13

    Salt and pepper to taste.

14. 14

    Note: sometimes we use dried chopped onion and just add it to the boiling water.

15. 15

    Also, we often cook the onion and ground beef ahead, cool in the fridge overnight, then freeze it for easy use in recipes.

* Per serving · 4 servings · Values may vary.