Hawaiian Chinese Spaghetti

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’s his thinking.

I'm thinking that the first time that the people of Hawaii tasted spaghetti this must have been the stuff because it's what I grew up on.  My husband hates it and my children love it.

It tastes 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”.

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. Don't get me wrong, there is nothing Italian about this dish. When I was growing up in Hawaii Italian Restaurants didn't exist. If you had the opportunity to have a plate of spaghetti it would be with this sauce, not topped with Parmesan cheese but instead, a few splashes of Tabasco sauce.  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. 

Take my word for it...  This is creepy crazy delicious with a splash or five of Tabasco sauce.

NOTE: I use McCormik’s brand because that’s what I have in my area and I usually use 1 pack of Thick & Zesty and 1 pack of Italian Mushroom (no this doesn’t make it Italian).

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

1 pound ground beef

1 large onion, chopped small

1 stalk celery, chopped small

1 clove garlic, minced

6 oz. can tomato paste

14 oz. can   stewed tomatoes, I used Italian stewed but any type will do

2 - 1.5 oz. pk.  spaghetti seasoning, I used McCormick

3 cups water

Brown ground beef. Then add onions, celery and garlic.  Cook until the onions are soft.  

Add tomato paste, stewed tomatoes, spaghetti seasoning and water; stir to mix and bring to a boil. Let simmer for 10 minutes stirring occasionally.  Serve over spaghetti noodles and splash on Tabasco sauce.