About a year or so ago, I was looking for recipes that called for ground beef and I found a recipe for "Noel's Spaghetti" in Noel Piper's book Treasuring God in Our Traditions. Her recipe makes a HUGE vat of pasta sauce that is perfect for a crowd. My crowd is not nearly as big as hers so I've modified the recipe a bit and cut down the amounts. Also, since we prefer penne to spaghetti at our house, we typically serve this over penne with a sprinkling of shredded parmesan cheese. When I served it to Ella the first time this way, she said, "It looks like a campfire." So, now it is called "Campfire Pasta" at our house.
I usually make a batch or two of this sauce at a time - it is perfect for a freezer meal! For our family of four (2 adults, 2 kids), we usually eat half at a meal with a serving left over for Brett's lunch. Then I freeze the other half of the sauce (about 2 cups) in a quart-sized Ziploc bag for use at a later date. Since I normally have pasta in the cupboard, it makes for a great quick meal when I don't have the time or energy to cook something else.
1 pound ground beef
1/3 cup chopped onion
1 teaspoon dried oregano
1 teaspoon dried basil
3 teaspoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt*
1/4 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 (30 ounce) can tomato sauce
1 bay leaf
4 drops Tabasco sauce
8 ounces penne pasta, cooked according to package directions
shredded parmesan cheese
*Depending on the amount of salt in your canned tomato sauce, you may need to increase or decrease the amount of salt to your tastes.
- In a large saucepan, brown the meat and drain off the fat.
- Add onion, spices, tomato sauce, bay leaf and Tabasco sauce. Cook over low heat for thirty minutes. Remove the bay leaf.
- Spoon sauce over cooked penne pasta and sprinkle with shredded parmesan cheese.