Ready to serve in minutes.

Also try:
Garlic Spaghetti
(a wonderful aromatic alternate)
1 pound of ground beef
Garlic powder to taste
1 large yellow onion, diced
2 jars of Ragu Chunky Garden Style pasta sauce
        We use
Tomato, Garlic & Onion flavor
        (stay with a favorite because they differ a lot)
Put the ground beef on to brown in a little olive oil. Stir the beef and sprinkle garlic
powder liberally over the top.

Peel and dice the onion. Boil the diced onion pieces in a saucepan.

After the ground beef has browned, drain if necesary, and then add the Ragu pasta
sauce right in with the beef.

After the onion has cooked through, drain and add it to the sauce mixture. Heat entire
mixture for a few minutes so that it's cooked through.

Serve the sauce over any size spaghetti, even angel hair pasta or thin spaghetti. Mmm.
This makes lots of leftovers.

Store by tossing the pasta and sauce in one bowl (you've heard of cold pasta out of the
fridge, right? This is the stuff).

Ocassionally you can
make the sauce with an option shown below.
Add 1 pound hot Italian sausage, cooked and sliced
or ... add 1 quart of fresh mushrooms, sliced and boiled tender
or ... simply use loose hot sausage instead of ground beef
Optional ingredients
The Main Courses Chef presents ...
Spaghetti
at The Fatted Café
More PA dishes ...
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