- 1 pound lean ground beef
- 6 ounce can tomato paste
- 2½ cups tomato juice (1 pint 2 ounce can)
- 3 cups water
- 2 Tbsp dried onion
- 1½ tsp chili powder
- 1 tsp granulated garlic
- 1 tsp oregano
- 1 tsp sugar
- 8 oz spaghetti
Cook the ground beef, drain any fat away. Let col the refrigerator and then pack up in a freezer bag. Keep stored tightly in cooler and use within 24 hours.
Pack the dry seasonings together along with the cans.
Combine the cooked beef, tomato paste, tomato juice, water and seasonings in a large pot, bring to a boil. Let simmer until the beef is warmed through.
Add in the spaghetti (break if needed to fit), stir well to separate. Let simmer covered for 30 minutes or until the pasta is done and the sauce is thickened, stirring often.
Serve with shelf stable Parmesan cheese liberally on top.