Spaghetti Bravissimo

40 Comments

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I have never made spaghetti this way and my husband and grandkids asked for seconds. I was told about this recipe by Linda, a fellow blogging friend. She said when she was young her mom made this all the time and they even ate it cold the next day. Check out her blog HERE.

Adapted from http://www.hubpages.com

 

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Ingredients

 

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Add water to a large pot and bring to a boil.

Add the dry onion soup mix and the pasta.

Cook according to the package directions.

 

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While the pasta cooks, add the ground beef

to a large skillet over medium heat.

Cook the ground beef until no pink

remains then drain the grease.

 

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Add the tomato sauce, tomato paste, dried

parsley, dried basil and dried oregano.

 

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Stir and cook until hot.

 

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Once the pasta is cooked, add the

ground beef mixture to the pasta.

 

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Stir well.

 

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Place on serving plates and enjoy!

 

Spaghetti Bravissimo

http://www.InDianesKitchen.com

86D95FA5-54CB-4A45-A495-22947C396C46

Ingredients

  • 2 envelopes Lipton Onion Soup Mix
  • 16 oz. spaghetti
  • 3 quarts water
  • 1# ground beef
  • 12 oz. tomato paste
  • 16 oz. tomato sauce
  • 1 Tbsp. dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp dried sweet basil

Directions

  1. Bring three quarts of water to a boil over medium heat in a large pot. Add the Lipton Onion Soup and spaghetti. Stir and cook according to the pasta package directions.
  2. While the pasta cooks, in a large skillet cook the ground beef until no pink remains, drain the grease.
  3. Add the tomato paste, tomato sauce, parsley, oregano and basil. Stir to combine and simmer until hot.
  4. When the pasta is cooked, DO NOT DRAIN THE PASTA. Pour the ground beef mixture into the pasta and water then stir until combined well.
  5. Place on serving plates and serve.

http://www.InDianesKitchen.com

Categories: Ground Beef, Pasta, Sauces, Soup, Spices/Seasoning

40 Comments »

    • I do grow my own, I have two 4’ x 4’ Raised herb beds in our garden that I have grown for years. The ones I cook with are my own. I dehydrate all my extra before they flower and go bad. I have too many and I don’t want them to go to waste. Most people don’t have access to fresh herbs so I try to post dry herbs so they get the right measurements. I agree the fresh adds a whole lot more flavor for sure and that is great advice!

      Liked by 1 person

      Reply

  8. Diane – First off, thank you for the shout out for my blog – I appreciate it. I am so glad I told you about this recipe and even gladder the family loved it. It sure looks delicious and is like a trip down memory lane for me. Even though it is 11:00 p.m., if I had a dish of this spaghetti in front of me, I’d dig in – even at this late hour! I say Brava to the cook for her Spaghetti Bravissimo!

    Liked by 2 people

    Reply

  14. That sounds sooooo good! But there are only 2 of us and only 1 of the 2 of us loooooves spaghetti. The other 1 merely tolerates it. SO, I wonder how I can cut this recipe down. 3 quarts of water is 12 cups so half recipe would be 1.5 quarts, aka 6 cups of water and then 1 pkg of the soup mix instead of 2. BUT I wouldn’t want to cut down the meat sauce part of the recipe, would I? Hmm…I guess I will try the 1/2 recipe spaghetti with the full recipe sauce and see what happens!

    Liked by 2 people

    Reply

    • 1-1/2 quarts water (6 cups), 1 envelope onion soup, 8 oz. spaghetti, 1# ground beef, 6 oz. tomato paste, 8 oz. tomato sauce, 2 tsp. dried parsley,1/2 tsp dried oregano and 1/4 tsp dried basil. Then follow the same directions. I’m not a huge lover of ground beef so I only used one pound with my recipe, I should have used two. Enjoy!!!

      Liked by 2 people

      Reply
  17. Pingback: More Food and Another Book – The Intrepid Arkansawyer

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