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"Field editor Julia Livingston of Frostproof, Florida sent the recipe for this spaghetti that feeds a crowd. For easy transport, assemble pasta and sauce in an insulated carrier."
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Ingredients1 h 20 m servings
Original recipe yields 25 servings
- In two large Dutch ovens or soup kettles, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, Worcestershire sauce, sugar and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
- Cook spaghetti according to package directions; drain. Serve with meat sauce.