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Brown the ground beef in a large frying pan. Add the onions to the ground beef as it is
cooking; salt and pepper to taste. Drain the grease but leave the meat in the pan that it is browned
in.
Pour the tomato soup into the pan with the ground beef and then add the tomato juice. If all
the juice doesn't fit, set it aside to add later. Stir until the soup and juice are well
mixed.
Bring the mixture to a full boil and then turn down to a slow boil (a little more than a
simmer). Add the sugar and butter; stir to distribute evenly.
Continue to cook the sauce. If there was tomato juice left in the can, add this juice as the
sauce boils down. Continue to add the juice until you have added the entire can. The sauce is
done when you have added all the juice and allowed it to boil slowly for at least 5 minutes. The
longer it cooks the thicker it will become.
Cook the spaghetti while the spaghetti sauce is boiling. When the spaghetti is done the sauce
should be ready. Drain the spaghetti but do not rinse. Serve immediately while the spaghetti is
hot. If the spaghetti sets for a while it will begin to stick together. If this happens, just
rinse it with hot water to loosen it up again.
We just have everyone fill their plates with spaghetti and add the amount of sauce they desire.
We place the Parmesan cheese on the table for the ones who want to add it. The spaghetti and sauce
are great served with garlic toast.
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