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mom's italian spaghetti

jdv avatar
Recipe by
Julie D. Vlaminck
@jdv
Richfield, MN

My mother is 1/2 Italian. This recipe was also her mother's. I have made this for so many years I have to guess on the measurements. My Mom uses a few strips of bacon along with ground beef. This served five people, with some left for the next day. Add a small amount of water, if too dry. Add lettuce with Italian dressing and a dish of fruit sauce. Cold applesauce is my favorite. Yummy! It's really great the next day! Tastes great with pumpernickel or rye bread.

yield serving(s)
prep time 40 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For mom's italian spaghetti

  • 1 md
    yellow onions, chopped
  • 1/4 pkg
    cooked spaghetti
  • 1 lb
    lean ground beef
  • 6 oz
    tomato paste
  • 8 oz
    tomato sauce
  • 1-11- 1/2 qt
    canned tomatoes
  • 1/2 tsp
    italian seasoning
  • salt and pepper, to taste
  • 4-6 slice
    bacon, cut up in 1" pieces

How To Make mom's italian spaghetti

  • 1
    Pre-cook pasta. Brown hamburger to half done, drain and add cut up bacon and chopped onions. Simmer, stirring to prevent burning. (My brother adds diced green bell pepper, I don't care for it as much.)
  • 2
    Combine noodles, onion and beef, canned tomatoes, tomato sauce, paste as soon as beef is cooked. Add seasonings, to taste. Simmer, covered, at least one-half hour. I usually use salt and pepper, only. Maybe a dash of Italian seasoning.
  • 3
    If the pasta soaks up all the liquid I add more tomatoes or sauce, you may add water, a little at a time. There should be some sauce in the bottom, but the noodles SHOULD soak up much of it! There should always be some moisture. Add a small amount of water (1/2-3/4 cup) water, as necessary.
  • 4
    If allowed to sit over-night in refrigerator it is even better. Enjoy!
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