This recipe comes from Taste of Home America's Best Church Supper Recipes and was submitted by Genevieve Hrabe. The mace and allspice add a different flavor that is very nice. It is so much better on the second day. This is so easy to make and served with a nice green salad and garlic toast makes a great supper. Next time I will use V-8 juice instead of tomato juice and I did substitute 1/2 cup chopped onion for the dried onion and 2 cloves garlic instead of the powder.

Easy-Does-It Spaghetti Serves 8 to 10

2 pounds ground beef, cooked and drained 1 can (46 ounces) tomato juice 1 can (15 ounces) tomato sauce 1 can (8 ounces) mushroom stems and pieces, drained 2 tablespoons dried minced onion 2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon ground mustard 1/2 teaspoon ground allspice 1/2 teaspoon mace 1/2 teaspoon pepper 1 package (8 ounces) spaghetti, broken in half

In a 5-quart slow cooker, combine beef, tomato juice, tomato sauce, mushrooms and seasonings. Cover and cook on high for 4 hours. Stir in spaghetti. Cover and cook on high 1 hour longer or until the spaghetti is tender.

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