This is a simple recipe for a delicious meal of spaghetti and meat sauce using canned tomato soup and diced tomatoes, along with Worcestershire sauce, lemon juice, and vanilla extract. You have to try it!
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
782 Calories
Recipe Instructions
Step 1
Cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. Stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
Step 2
Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.
Step 3
Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain. Top with the Bolognese sauce to serve.
Ingredients
½ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon vanilla extract
1 tablespoon minced garlic
½ teaspoon dried basil
2 pounds lean ground beef
½ cup Worcestershire sauce
1 (16 ounce) package spaghetti
1 large white onion, diced
¼ teaspoon black pepper
2 (14.5 ounce) cans petite diced tomatoes
1 ½ tablespoons extra-virgin olive oil
1 large portobello mushroom, diced, or more to taste
3 (10 ounce) cans condensed tomato soup
1 ½ tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
