Many thanks to Olivia Reasoner, a 4th grader at Harman Elementary School, who tested the following recipe for us.
From Kids Cooking. For a complete meal, have some fresh carrots and broccoli with low-fat dip on the side.
1 lb DLM Natural Beef Ground Round
(1) 15-ounce can tomato sauce
1/2 tsp pepper
1/2 tsp salt
2 Tbsp minced dried onion
2 tsp dried, crushed oregano
1 Tbsp DLM Worcestershire sauce
1 tsp sugar
1 tsp dried, crushed basil
1 tsp garlic powder
5¼ cups water
(1) 16-ounce package spaghetti
Parmesan cheese, grated
Brown ground round in a large saucepan over medium heat, breaking it up into small pieces with a wooden spoon. Drain excess grease and return to pan. Add next 10 items to the pan. Turn up the heat until mixture comes to a boil. Reduce heat to medium-low and simmer for 20 minutes. Break up the spaghetti into small pieces and add to pan. Cover and cook, stirring occasionally, until spaghetti has absorbed all of the liquid, about 15 minutes. (Be sure to keep the temperature low enough so that your spaghetti doesn’t stick to the pan.) Serve, sprinkled with Parmesan cheese.
Allergy Warning: Contains milk and wheat