*ingredients
°1/2 pound pasta
°1 1/2 pounds minced meat
°1 large onion, diced
°Garlic salt, pepper, chili powder and hot sauce to taste
°2 (14.5 ounce) cans whole tomatoes, cooked undrained
°2 tablespoons of ketchup
°Tomato juice as needed
*How to make:
Cooking pasta to tender, according to pack directions. While it's cook, brown ground beef and onions together in an extra-large skillet or Dutch oven.
Strain and season the spices to your liking. In a large bowl, mash the tomatoes with a potato masher and add to the beef with the ketchup. Drain the pasta and add it to the meat mixture, stirring well. Taste and add additional seasonings as needed.
I didn't need to add tomato juice to my tomato juice, but if you like juice a lot, you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I also recommend, as pasta tends to absorb all the juice over time.
Enjoy !
