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elbow spaghetti black-eyed peas onion garlic bacon drippings ground beef tomatoes Worcestershire sauce chili seasoning seasoning salt garlic salt oregano basil sugar salt pepper
Viewed: 5 - Published at: 7 years agoIngredients
- 1 c. elbow spaghetti
- 5 c. frozen black-eyed peas
- 1 c. chopped onion
- 3 cloves garlic, minced
- 2 Tbsp. bacon drippings
- 1 lb. ground beef
- 2 (16 oz.) cans stewed tomatoes, undrained and chopped
- 1 to 2 Tbsp. Worcestershire sauce
- 1 1/2 tsp. chili seasoning
- 1 tsp. seasoning salt
- 2 tsp. garlic salt
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1 1/2 tsp. sugar
- 1 tsp. salt
- 1/4 tsp. pepper
Method
- Cook spaghetti according to directions; drain and set aside. Cook peas according to directions and drain and set aside.
- Saute onion and garlic in bacon drippings in large skillet until onion is tender.
- Add beef and cook, stirring constantly, until browned. Drain off drippings.
- Add next 10 ingredients, mixing well. Simmer 25 minutes, stirring occasionally.
- Stir in spaghetti and peas; simmer an additional 5 minutes.
- Makes 8 to 10 servings.
