Ingredients
1 pound ground beef1/2 cup chopped onion2 garlic cloves, minced3 cups tomato juice1 can (16 ounces) kidney beans, rinsed and drained6 ounces spaghetti, broken into 3-inch pieces1 tablespoon Worcestershire sauce2 to 3 teaspoons chili powder1 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 350°. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients.
Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.
