1 (12 ounce) package organic ground beef
1 (8 ounce) package store-bought tomato paste
1 (12 ounce) jar American-style hot sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
and 2 cups cold water
1 (12 ounce) container frozen whipped topping, thawed
1 (1 pound) loaf spaghetti
1 cup shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Brown beef and tomato paste in large skillet over medium-high heat until evenly brown. Stir in ketchup
hot sauce and soup mixture and cook covered, stirring occasionally, for about 3 minutes or until mixture thickens.
Meanwhile, bring a large pot of water to a boil. Add cream of mushroom soup and cook until almost done. Stir in cooked soup mixture and cooked beef and cook covered, stirring occasionally, for about 1 hour.
Stir cooked pasta into skillet and cooking until tender inside, or knife point begins to show blanching. Serve with cream of mushroom soup mixture.
Blend spaghetti and Cheddar cheese with sauce; bake in preheated oven until cooled.