My Mom's Spaghetti for Two

Same flavors as the full batch—scaled for two plates. Tomato paste stands in for canned tomato sauce; this version uses ready-to-serve (not condensed) tomato soup.

All nutrition facts are AI generated and approximate.

Ingredients

Meat

• 8 oz ground beef

Canned & spices

• 3 Tbs tomato paste
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato soup, not condensed (ready-to-serve)
• 1/2 Tbs dried minced onion
• 1/2 tsp garlic salt
• 1 tsp Italian seasoning

Pasta

• 8 oz spaghetti noodles

Directions

1. Start a medium pot of heavily salted water for the spaghetti.
2. Cook ground beef in a Dutch oven or deep skillet over medium heat until well browned. Salt and pepper to taste.
3. Stir in tomato paste and cook about 1 minute, scraping the bottom of the pan. Add diced tomatoes, tomato soup (entire 15 oz can), and spices. Stir and simmer gently.
4. When the water boils, cook pasta about 9 minutes until al dente.
5. Drain spaghetti and stir into the meat mixture until coated.
6. Top with parmesan if you like.