Skillet Spaghetti

1 lb ground chuck (or leaner)
2 tsp chili powder
1 1/2 tsp dried oregano, crushed
1 tsp sugar
1 tsp salt
1 tsp garlic salt
1 6 oz can tomato paste
1 1 pint 2 oz can tomato juice (2 1/4 cups)
2 Tabl instant minced onion
1 7 ounce pkg uncooked spaghetti
Grated Parmesan cheese (I use grated cheddar instead)

In 12-in skillet, brown ground beef; drain off excess fat. Stir in chili powder, oregano, sugar, salt and garlic salt. Blend in tomato paste. Stir in tomato juice, onion and 3 1/2 cups of water. Bring to boiling. Carefully add spaghetti, stir to separate strands. Cover and simmer, stirring frequently, for 30 minutes. Serve with cheese. 4-6 servings

Notes: I use a saucepan with lid because I don't have a skillet big enough to fit everything. I also do not use tomato juice because nobody in this house drinks that stuff. I use an 8 oz can of tomato sauce and 8 oz of water instead of tomato juice. That is an 'emergency substitution' from the Better Homes and Garden Cookbook, which is where I got this recipe.

Enjoy!!