
Talk about a quick and simple meal - it doesn’t get any easier than this! I was running late from picking the kids up after work so I called Dr. DreamyMcSteamy to see if he could start dinner. Although he knows his way around the kitchen, he doesn’t cook very often. He cooked quite a bit when we were dating, but it’s funny how once the courting and wooing stage is over the men seem to forget how to turn on the stove. I wasn’t expecting a lot of progress by the time I got home, but told him the ground turkey was thawing in the fridge and the recipe was in the Dear S.O.S: Thirty Years of Recipe Requests to the Los Angeles Times cookbook by Rose Dosti.
Would you believe that in the time it took me to drive 15 minutes, get the kids upstairs (with one meltdown along the way), get changed out of my work clothes, and get my son onto the potty, dinner was ready? Of course it’s not fine dining pasta, but it was fast, cheap and tasted pretty darn good. Especially since I didn’t have to cook and there was only one pot to wash!
Skillet Spaghetti
Ingredients:
- 1 pound ground beef (I used turkey)
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons oil
- 1 (15-ounce) can tomato sauce or enchilada sauce
- 3 cups hot water
- 7 ounces spaghetti (I used whole wheat spaghetti)
- 1 (1 1/2-ounce) package spaghetti seasoning mix
Directions:
In a large skillet over medium-high heat, brown beef, onion and garlic in oil, stirring now and then. Add tomato sauce, water, uncooked spaghetti and seasoning mix. Cover and simmer 30 minutes, or until spaghetti is tender, stirring occasionally. Makes 6 to 8 servings.
Tags: easy, Food and Recipes, los angeles times, pasta, recipe, spaghetti