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My youngest son absolutely loves spaghetti and this recipe gets requested often.

My ex-husband used to make this recipe and my boys loved it. I finally tweaked it enough and got it pretty dang close to how he made it.

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I’m a tasting cook, so I don’t use measurements for everything in this recipe, but I will try to give you a rough estimate of the amounts of each ingredient I use. I suggest you taste test your dish throughout the cooking process to know what you may need to add.

Makes 4-6 servings


  • 1 Box Linguine or Spaghetti noodles or do zoodles (zucchini noodles) if you prefer a healthier option
  • 1 tsp Extra virgin olive oil
  • 2 tsp minced garlic
  • 1 pound of ground beef
  • 14.5 oz can of Hunt’s Tomato Sauce
  • 6 oz can of Hunt’s (no salt) Tomato Paste
  • 1 Tbsp Red Wine
  • 2 tsp of Worcestershire sauce
  • 1 Tbsp Italian Seasoning
  • 1-2 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • 1-2 tsp Garlic Powder
  • 1 tsp Pink Himalayan salt
  • Ground Pepper to taste


For the sauce: First, heat up the extra-virgin olive oil in a large skillet. Add garlic and saute until brown.

Second, add ground beef to skillet and cook until fully browned. Third, add tomato sauce and tomato paste, mix well.

Fourth, add the remaining ingredients and mix well. Cover, reduce heat to low and simmer for about 15 minutes. Stir every few minutes.

Make sure to taste your sauce to know if you need to add any more spices. Usually, if it’s a little too sweet or too vinegary I’ll more chili powder and garlic.

While the spaghetti sauce is simmering bring water to a boil and cook your noodles according to box directions (usually about 10 minutes). I use linguine noodles instead of spaghetti noodles. Drain and run cold water to stop the noodles from cooking.

Plate noodles, add sauce on top, top with parmesan and you’re ready to eat. Magnific!

Optional: Serve with some parmesan on top and a side of garlic toast.

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