1 tbsp. salad oil
2/3 c. chopped onion
1/2 lb. ground beef
2 cans (8 oz. each) tomato sauce
1 1/2 c. water
1 1/2 tsp. salt
1 tsp. parsley flakes
1/2 tsp. dried basil leaves, crushed
1/4 tsp. pepper
4 oz. uncooked spaghetti (2/3 of a 6 oz. pkg.)
Green pepper rings & parsley, if desired
Grated Parmesan cheese

AND THESE UTENSILS:

1 paring knife
1 heavy skillet (12 inch) with lid
1 set measuring spoons
1 set measuring cups
1 fork
1 mixing spoon
1 serving platter

1. Heat the salad oil in the skillet over medium heat. Add the onion and ground beef, breaking the beef apart with a fork.

2. Cook and stir until the beef is not red, but light brown.

3. Stir in the tomato sauce, water, salt, parsley, basil leaves and pepper. Mix everything real well.

4. Turn the heat to high until the sauce boils. Break the spaghetti in half and drop it in the sauce a little at a time.

5. Stir to keep the spaghetti separated. Cover the skillet with a lid and turn the heat to low. Let the spaghetti cook until it is tender, 20 or 25 minutes. Stir it once in a while. Do not overcook it. Spoon the spaghetti onto a platter.

6. Decorate with parsley and green pepper rings and sprinkle with Parmesan cheese. Makes 4 servings.