Slop Spaghetti: The Most Homemade Recipe

This is a recipe that few on this planet appreciate.  I believe that only I and my Aunt Mary are the extant Woltmans that enjoy this wonderful entree. It is a spicy spaghetti made with Campbell's tomato soup and cayenne pepper.

Ingredients

• 1 - 1.25 pounds of 80/20 or 85/15 ground beef
• 6-7 teaspoons of dried mince onions
• 0.5 - 1 teaspoons of powdered cayenne pepper
• 2 cans of Campbell's tomato soup (yes really)
• 0.5 - 1 cup of water
• 1 pound of #8 or #9 spaghetti

Preparation

1. Brown the meat in a large sauce pan.
2. When the meat is almost finished add about half the minced onions and most of the cayenne.  Add some salt.  The onions will soften and soak up some of the fats from the meat, yum!
3. After the meat is browned, drain it and set it aside.
4. Add tomato soup and water to the pan on medium heat.
5. Now's a good time to start cooking the noodles.
6. As the authentic spaghetti sauce heats up, add the meat back in.
7. Stir the meat in, and taste the sauce to see if it needs anymore onions, salt, or cayenne.

Serving

Put the sauce on the spaghetti and then eat the spaghetti.

What is this so-called "recipe"?

I don't know the true origins of the recipe.  It's something my dad made, and he said he learned it from my grandma.  Making spaghetti sauce out of tomato soup and cayenne pepper isn't very Italian, so I don't know where it comes from.  Maybe back in the day Campbell's provided a recipe for spaghetti but Grandma didn't have any of the ingredients?  It seems like a bachelor food to me.  Anyway, it was something we ate fairly regularly growing up, but I think I'm the only one of my siblings who likes it.  It seems like a bachelor food

It makes great leftovers.  I throw the remaining noodles in with the sauce, because I'm a wild and crazy guy.