Why can’t spaghetti at restaurants taste better? That’s what my daughter asked me tonight while eating dinner. Mind you, I don’t have time to make homemade, I do the thirty minute meals (my own, not Rachel Ray’s). I created my own thirty minute meals many many years ago when I had three little ones in diapers at the same time. Dinner had to be made quickly. One of my first creations, in fact, was spaghetti. Here’s my list of ingredients:
- 1 lb. of thin spaghetti
- 1 lb. of hamburger
- 1 large jar of Prego w/meat
- olive oil
- broiled steak seasoning (I use McCormicks)
- onion salt
- italian seasoning
First grab a box of “thin” spaghetti since it cooks faster. Put it in a pot of boiling water on medium high heat. Put a splash of olive oil in the pot to keep the noodles from sticking.
And for the sauce, I use Prego, but doctor it up a bit. Grab a pound of hamburger (we prefer lean or even bison), olive oil, broiled steak seasoning, italian seasoning, onion salt and 1 large jar of Prego with meat and set it beside your cooking station. I usually add an extra jar of Prego, enough to last the next day too, so I don’t have to cook. Add olive oil to your spaghetti sauce pan, and turn on medium high. Add hamburger, sprinkle on broiled steak seasoning, onion salt (lightly), and italian seasoning. Brown your hamburger. Add the Prego meat sauce and cook on medium for twenty minutes. By now your thin spaghetti noodles are done. Viola, you’re done! Expect a bunch of compliments from your kids and hubby.