This is an adaptation of a 1950's recipe from Franco-American or perhaps Chef Boyardee. The original called for 2 or 3 cans of spaghetti and meatballs, a can of corn, and a can of olives. Over the years this has evolved into my family's main comfort food, and both my kids could make it by the time they could reach the stove. We often cook a huge batch and freeze for meals throughout the month.

Ingredients

4 serv.

ground beef↗1 lb
large onion, roughly chopped↗1
clove garlic, minced↗1 -2
salt and pepper or Lawry's Seasoned Salt, to taste
italian seasoning↗
oregano↗
cans tomato sauce↗3 ounce
(8 ounce)
fresh sliced mushrooms or canned mushroom stems and pieces8 ounces
can pitted ripe olives, drained↗1 ounce
(15 ounce)
frozen corn↗1 - 1 1⁄2 cup
grated parmesan cheese
thin spaghetti or spaghettini, cooked al dente↗1 lb

Step-by-step instructions

1
Cook and drain spaghetti.
2
Brown ground beef in large skillet over medium high heat.
3
Add chopped onion and minced garlic and continue to brown for 5 minutes or until onions are translucent.
4
Quickly stir in seasonings.
5
Mix tomato sauce into meat mixture.
6
Add water as necessary to regulate thickness.
7
Simmer until sauce reaches preferred consistency.
8
Add mushrooms, olives, and corn and cook, stirring, for 3-4 minutes.
9
Mix sauce into drained spaghetti.
10
Serve with grated parmesan cheese.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App