Spaghetti

Spaghetti with Meat Sauce

2lb pkg meatloaf mix (ground beef and pork)
1/4 cup water
2 tbsp minced dried onions
1 tbsp Worcestershire sauce
Garlic Salt & Black Pepper
1 tsp minced roasted garlic
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1 tsp fennel seed
1/4 tsp allspice
3 tbsp grated parmesan cheese
24-oz jar Bertolli Fire Roasted Pasta sauce with Cabernet Sauvignon
14.5 oz can Del Monte diced tomatoes with Basil, Garlic & Oregano
Hot, al dente Thin Spaghetti

In a large iron skillet, saute the meat loaf mix, water, onions, worcestershire sauce, and garlic salt & pepper to taste until the meat is about half cooked and finely crumbled. Add the roasted garlic, oregano, basil, red pepper flakes, fennel and allspice and continue to cook until browned. Stir in the parmesan, Pasta sauce and diced tomatoes and let simmer for about 45 minutes. Serve over thin spaghetti.

DEE-licious!