If you’re anything like me, you may have had a love/hate relationship with the menu in your school cafeteria as a child. Some of the foods were bland and unappealing, but there were a few standouts that pretty much brightened your day when you discovered out what your lunch was. One of my personal favorites, which the other kids really enjoyed, was the school cafeteria spaghetti.

And, if you believe all spaghetti tastes the same, you are mistaken! There are a few crucial elements in this recipe that make it unique, and when you try it at home, you’ll see what we mean. Prepare to feel nostalgic when you try this one.To begin this recipe, brown the ground beef, breaking it up as you stir. If you want it to taste real, don’t use sausage, which is not what the lunch ladies used.

To the meat, combine dried onion, tomato sauce spice combination (2 packets), oregano, garlic powder, and pepper. This dish has no fresh onions or garlic, which keeps the harsh flavors at away. Then, add crushed tomatoes, bullion, Worcestershire sauce, sugar, and salt to the pan. The bullion and Worcestershire sauce add a lot of flavor, while the sugar balances the acidic taste of the tomatoes.

Adding a little sugar to chili also enhances the flavor of the tomatoes.Then, let the sauce simmer for 45 minutes. The best tomato sauces and soups are always cooked for a long time, and this is no exception. Prepare the spaghetti noodles near the end of the simmering period.

Finally, instead of putting the sauce on top of the noodles, add them to the sauce saucepan. This ensures that each piece of pasta is coated in the delectable sauce. Serve with Texas toast and/or grated Parmesan cheese for a classic spaghetti dinner like we used to have in school.