Place meat in large skillet, coat with chili powder and onion salt and pepper. Break up and brown completely. Add tomato sauce and paste and combine thoroughly. Using a garlic press or other mincing tool or a knife cut garlic into tiny bits and add to completed sauce mix in well. Meanwhile, cook the spaghetti in plenty of boiling water to which you’ve added a handful of salt. Time it according to package directions, drain in colander and return to pan. Add the oil and butter mixing well. Serve it mixed together or in separate bowls, however your family prefers it. Easy to double for a crowd.
I invented this when I was first married 40 years ago. I used it for a fast dinner, actually hitting the door at a run after work and serving dinner in 30 minutes. Just add salad and garlic bread!
This recipe has been added to the following public cookbooks:
The Gregg Book Of Cooking
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