12 servings

How to Make It

Cook ground beef and onion in a stockpot over medium heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomatoes and next 5 ingredients; bring to a boil. Reduce heat, and simmer 15 to 20 minutes. Stir in process cheese spread until melted. Serve over spaghetti.

Ratings & Reviews

JillHP's Review

October 22, 2010
My mom used to make "mezetti" as a casserole...I liked this variation as a sauce. I "thirded" it, and it still made quite a lot. The sauce was on the thin side...surprised the Velveeta didn't thicken it up more. Overall, a good dish...nice twist on spaghetti sauce...creamy without being too rich.