This is the second recipe that calls for cooking the pasta in the sauce. To me this is a very interesting technique. One that I haven’t really used before.
Last time I made the pasta this way, I thought it came out a little mushy. So, I adjusted the cooking time to 35 minutes. I found the pasta was a lot less mushy this way.
I used V8 for the tomato juice. This is mostly because that is what my husband bought when I asked him to get tomato juice. Apparently, to him, it’s the same thing. It added a nice flavor, so maybe it wasn’t such a big mistake . . .
The chili sauce threw me a bit. I could not understand why the ingredient was there. It just didn’t seem like it belonged. But, it works.
Overall, this is a fun dish and very tasty. It gives an interesting flavor that is different from your standard spaghetti.
ITALIAN SPAGHETTI MODERNO
¼ Cup Oil
2 Pounds Ground Chuck
2 Medium Onions, Sliced
2 Cloves Garlic, Minced
1 Teaspoon Oregano
1 ½ Teaspoons Black Pepper
½ Cup Parsley
1 Quart Tomato Juice
1 Cup Chili Sauce
6 Ounce Can Sliced Mushrooms
In a large Dutch oven, heat oil. Add beef, onions and garlic, cook until meat is browned. Add oregano, salt, pepper, parsley, spaghetti, tomato juice, chili sauce, and mushrooms with sauce. Stir to combine. Cook, covered, over low heat, stirring occasionally for 45 minutes or until spaghetti is one.
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