I was struggling to make a decision if I should add this spaghetti recipe online. Not because it’s the best recipe ever, but I was thinking, who doesn’t know how to make spaghetti? Well this isn’t the gourmet, 24 hours of making a special marinara recipe. It’s quick, simple, and to the point. If you want to add extra veggies to it, by all means do it.
You may have read in other recipes on my website, that my husband doesn’t like onions, so I usually have to substitute with onion powder. For this recipe, I like to add Lipton’s Onion Soup. The key for him not to realize that there’s onions is that I have to stir the soup envelope into the meat mixture, and let it simmer for at least 10 minutes. The onion flavor is there and they would have gotten tender enough to be easily disguised!
My other tip is add all the seasoning to your meat, not the sauce. The sauce already has enough seasoning. However, if you want to add some italian seasoning, parmesan, or extra garlic – be my guest.
No Fuss Spaghetti
- 1 envelope Lipton onion soup To substitute, use1 Tbsp of onion powder.
- 2 tbsp minced garlic
- 2 tbsp italian seasoning
- 1 tbsp Lawry's seasoning salt
- 45 oz Prego traditional
- 1 lb ground beef
- 1 lb ground italian sausage
- 3/4 lb spaghetti noodles
- 1 green bell pepper optional
- In a large pot, boil 3/4 lbs of spaghetti pasta. Cook using package instructions, but no longer than 8 minutes. Drain (don't rinse) and add back to the pot.
- Cook ground beef in a large skillet, season with Lawry's seasoning salt. When almost brown, add 1 envelope of Lipton onion soup.
- In a separate skillet, cook Italian sausage and bell pepper (optional). Once browned add Italian seasoning and minced garlic.
- Add both meat mixtures to spaghetti in pot.
- Add Prego spaghetti sauce and stir all ingredients. Heat on medium until bubbling for about 7 minutes. Add additional italian seasoning, parmesan cheese, and garlic as needed.