Italian Spaghetti

This recipe is what I make instead of spaghetti sauce. And generally we eat it on a different kind of pasta than spaghetti. This also makes fantastic leftovers! I often make it a day ahead of time and let it sit in the fridge for 24 hours before we eat it.


1 lb ground beef
1/2 an onion, chopped
1/2 a green pepper, chopped
1/2 tsp garlic powder
2 cans tomato soup
1 can water
1 T chili powder (I am very generous with the chili powder!)
salt & pepper

Brown the beef with the onions, green pepper and garlic. Add the tomato soup, water and spices. Simmer 30-45 minutes until the liquid has simmered away and it is a good meat sauce consistency. Serve over pasta.