1 lb. ground beef
3 1/2 cups water
1 can (15 oz.) tomato sauce
1 package (16 oz.) spaghetti noodles
1 cupful shredded cheddar cheese
2 shakes of pepper
1 T. minced dried onion
4 shakes of salt
1 teaspoon dried, crushed oregano
1/2 teaspoon dried, crushed basil
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1. Break up the ground beef into the saucepan and put it on the stove, on medium heat.
2. Stir the meat with a big spoon and watch it like a hawk (or it’ll burn). It’s done when the pink color is gone. Take it off the stove and (since this is the messy dangerous part), call your grown-up assistant over to spoon off the fat into an empty tin can or milk carton. (If you use extra-lean ground beef there’s no need to spoon off the fat.)
3. Make sure the burner is off, then put the meat back on. Add the water, tomato sauce, dried onion (it comes in a jar), salt, oregano, Worcestershire sauce, sugar, basil, garlic powder and pepper. (If you don’t have one or two of these spices, don’t worry. It’ll still taste fine.)
4. Turn the burner back on to high and stir everything with your big spoon until it comes to a boil. Then break the spaghetti noodles up into small pieces and put them into the same pan with everything else.
5. Put the heat on low, cover with the lid, and stir every couple of minutes. In about 20 minutes, the noodles should be done. You can check by fishing one out, blowing on it to cool it, then tasting.
6. Turn the heat off, sprinkle on the cheese and stir it in.