Have the kids fix dinner one night this week. You might be surprised by how enthusiastic and inquisitive kids are about cooking. This recipe is an entree we made in a “For Kids Only” cooking class I taught one summer. The spaghetti recipe along with others we made in the class such as Cocoa Snowballs, Shaggy Dogs, and Quickie Mini-Pizzas are in my cookbook Pork Chops & Applesauce .
1 pound lean ground beef or Italian sausage
2 1/2 cups water
1 15-ounce can tomato sauce
1 tablespoon dried minced onion
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
6 ounces angel hair or thin spaghetti
1/4 to 1/2 cup grated Parmesan cheese
Brown ground beef in a large skillet over medium-high heat, breaking it into pieces as it cooks. When meat is brown, place it in a colander over a mixing bowl to drain excess fat. Return the drained meat to the skillet.
Stir in water, tomato sauce, onion, oregano, basil, salt, garlic powder and pepper into the pan with the meat. Cover the pan and turn the burner to medium-high. When the mixture begins to boil, break the spaghetti in half and add to saucepan. Immediately turn the burner to low heat. Place the lid on the pan and simmer for 30 to 40 minutes, stirring frequently. Sprinkle with Parmesan cheese, if desired.
Yield: 4 to 6 servings
Note: Making the Saucepan Spaghetti obviously requires your child be age appropriate for using a hot stove. In class we included the younger children by having them tear lettuce or put garlic spread on the bread to keep them a safe distance from the hot stove. Enjoy the spaghetti dinner and your night off!