My husband named this Hawaiian Chinese Spaghetti because you won't get it anywhere else except from someone who is Chinese who grew up in Hawaii. At least that is what he thinks.
I'm thinking that the first time that the people of Hawaii tasted spaghetti this must have been the stuff because its what I grew up on. My husband hates it and my children love it. It taste more like a hamburger stew over noodles rather than an Italian spaghetti with meat sauce, but if you grew up in Hawaii when I did it's what you know as spaghetti with meat sauce. Don't get me wrong, there is nothing Italian about this dish.
Italian Restaurants didn't exist in Hawaii when I was growing up and if you had the opportunity to have a plate of spaghetti it would be with this sauce finished not with Parmesan cheese but a few splashes of Tabasco sauce instead. Yes, times have changed and we all have a much more educated palate but my kids still love a bowl of this spaghetti more often than not.
When it comes to food I like to investigate all aspects of the ingredient, but with this package sauce concoction I just let it be what it is and leave it alone. I have even refused to look at the ingredients because my kids think that this is so yummy. As the saying goes, if it ain't broke, don't fix it.
I put Italian stewed tomatoes in the recipe not because it is going to make it Italian as much as it is what I have on hand.
Take my word for it... This is creepy crazy delicious with a splash or five of Tabasco. Or maybe I'm just having a childhood dream...
If you want to change it up a bit but make it the same... toss the noodles with the sauce and place it in a casserole, then sprinkle it with grated cheddar cheese and pop it under the broiler for about 10 minutes to melt the cheese. Cold leftover Hawaiian Chinese Spaghetti is delicious baked it in a 350 degree oven for 20 - 30 minutes to heat it through and melt the cheese.
HAWAIIAN CHINESE SPAGHETTI
2 pounds lean ground beef
1 large onions, chopped small
1 clove garlic, minced
1 6 oz. can tomato paste
1 15 oz. can stewed tomatoes, I used Italian stewed
2 1.5 oz. pk. spaghetti seasoning, I used McCormick
3 cups water
Brown ground beef. Drain extra fat. Place back on the stove and add onions and garlic. Cook until the onions are soft. Add tomato paste, stewed tomatoes, spaghetti seasoning and water. Bring to a boil and let simmer for 15 minutes stirring occasionally. Serve over spaghetti noodles.