To crush oregano and basil, rub them between your fingers before adding to the sauce.

EQUIPMENT:

Measuring cups and spoons
3 quart saucepan with lid
Wooden spoon
Colander
Medium mixing bowl
Large spoon
Can opener

INGREDIENTS:

1 lb. ground beef or ground raw turkey
2 1/2 c. water
1 (15 oz.) can tomato sauce
1 tbsp. dried minced onion
1 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
6 oz. spaghetti
Grated Parmesan cheese (if you like)

1. Use your hands to break up the meat as you put it into the saucepan. Put the pan on the burner. Turn the burner to medium high. Cook the meat, stirring with the wooden spoon, until no pink color is left. Turn off the burner.

2. Place the colander over the mixing bowl. Spoon the ground meat into the colander with the large spoon. Let the fat drain into the bowl. Spoon the ground meat back into the saucepan. Put the fat in a container to throw it away.

3. Stir water, tomato sauce, onion, oregano, basil, salt, garlic powder and pepper into the pan with the meat. Put the pan on the burner. Turn the burner to high.

4. Cook until the mixture is bubbly. Break the spaghetti in half. Add the spaghetti to the saucepan. Turn the burner to low. Put the lid on the pan. Simmer about 30 minutes or until the spaghetti is tender when you bite it. stir the spaghetti often with the wooden spoon.

5. When the spaghetti is done, turn off the burner. Remove the pan from the burner. Serve the spaghetti with Parmesan cheese, if you like. Serves 4.