Spaghetti Os…you either love ‘em or you hate ‘em.
But, everyone feels something for the quick, easy meal in a can.
When I was a kid, I loved Spaghetti Os…I mean, really loved them. Somewhere along the way, I lost the taste for them. But, the other day I was
wasting time searching through Pinterest for some new recipes to add to my spring menu plan and I found this recipe for Homemade Spaghetti Os with Mini Meatballs. I thought it might be something the girls would enjoy, so, I decided to try it for dinner when the husband wasn’t home. And honestly, I’m kinda glad I did.
The recipe turned out to be great, but it needed a bit of tweaking for us. I found it to be just a little bit too sticky and it needed more sauce, but the flavor was amazing. Surprisingly, they DO taste like Spaghetti Os, but there is none of that nasty tin taste that goes along with the stuff from a can.
Oh, and I didn’t feel like making meatballs, so I switched it up and made a simple meat sauce instead. It worked out great and took half the time!
Here’s the original recipe: The Barf Stops Here by Big Red Kitchen
And here’s the recipe I concocted -
Homemade Spaghetti Os with Meat Sauce
1 tablespoon oil
1 tablespoon garlic, minced
1 lb. ground beef
1 teaspoon salt
1 teaspoon black pepper
6 cups beef stock
28 ounces can crushed tomatoes
12 ounces mini shaped pastas
1/2 cup Parmesan cheese, grated
1 tablespoon butter
Pour oil and minced garlic into a large pot. Heat on medium temperature until the garlic begins to brown.
Add ground beef to the oil and garlic. Stir to break up the meat chunks. Sprinkle with salt and black pepper. Continue cooking on medium temperature until brown.
Pour beef stock, crushed tomatoes, pasta, Parmesan cheese and butter into the pot with the browned meat. Stir to combine. Turn temperature down to medium low and cover. Continue cooking for 10 to 15 minutes or until the pasta is soft.
Store Homemade Spaghetti Os with Meat Sauce in glass jars or plastic ware for 3 to 4 days in the refrigerator or up to 3 months in the freezer.