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| SKILLET SPAGHETTI | |||
| Yields 4-6 servings | |||
| 1 lb. ground beef 3 cups water 2 cans (11-1/2 oz. each) tomato juice (about 2-3/4 cups) 1 can (6 oz.) tomato paste 2 tbsp. dried minced onion 1-2 tsp. chili powder 1-1/2 tsp. dried oregano 1 tsp. sugar 1 tsp. salt 1 tsp. garlic salt 1 pkg. (7 oz.) spaghetti Grated Parmesan cheese, optional |
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| In a skillet, cook beef over medium heat until no longer pink; drain. Add the water, tomato juice, tomato paste and seasonings. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently. Sprinkle with Parmesan cheese if desired. | |||