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A Cooking Adventure with Thom

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Thom's Quick Spaghetti with Meat Sauce

Thom Hackett
Taste of Home Magazine, Premiere Edition
Servings: 2




This is very easy to make. I was always taught that to have a really good Spaghetti and Meat Sauce, you have to spend all day cooking the sauce. I did it for years. Then an angel appeared from Italian Cooking Heaven and showed me this recipe. This Quick Italian Spaghetti recipe was originally done by Ruth Peterson of Jenison, Michigan some 40 years ago. (Michigan. Where is that in Italy?) I know, you just cannot have good meat sauce without cooking it all day, it is supposed to take a long time to make spaghetti sauce but step out of the box. You will find this one very tasty. I have added a number of ingredients to her original recipe to flavor it to my taste as you see below. Although she may not recognize it, I think she would approve.



8 ounces extra lean ground beef
1 clove garlic, minced
2 tablespoons shallots, chopped
1 teaspoon sea salt
1 teaspoons oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon sugar
teaspoon black pepper
1 teaspoon Worcestershire sauce
1 cup water
2 (8 ounce) canned tomato sauce
4 ounces green olive, chopped
4 ounces California ripe olives, chopped
8 ounces spaghetti, cooked
2 tablespoons freshly grated parmesan cheese

Cooking Method

Cook spaghetti according to package directions. 


In a skillet, brown ground beef, garlic, and shallots. 

  1. Add sea salt, oregano, thyme, basil, sugar, black pepper, Worcestershire sauce, water and tomato sauce.

  2. Cover and simmer for 10 minutes. 

  3. Add olives.

  4. Simmer 5 minutes longer.

Spoon over spaghetti.


Sprinkle with cheese.

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