French Spaghetti

• 1 lb number 3 spaghetti
• 3 (8 ounce) cans campbell's tomato soup
• 8 ounces water
• 1 lb salt pork, sliced thin
• 1 small onion, diced
• 1 lb 85% lean ground beef

1. Fry salt pork until brown and crisp--not burned.
2. Put on paper towel to drain and cool.
3. Drain oil from frying pan; save about 2 tablespoons full.
4. Put hamburger in pan; don't break it in little pieces, but put it in a circle on the outer edges of the pan.
5. Add the oil from pork to the center of hamburger; add diced onion to oil.
6. Do not mix onions and hamburger yet, cook hamburger til it is brown turning pieces toward ouside of pan.
7. After hamburger is browned and onion is tender, add soup and water. Gently stir and simmer.
8. While sauce is simmering, cook spaghetti and drain.
9. Add sauce to spaghetti; break up cooked salt pork into spaghetti and stir gently.
10. Put cover on pan and let set for at least 10 minutes.
11. ENJOY.

campbells, water, salt pork, onion, ground beef

Taken from www.food.com/recipe/french-spaghetti-138460 (may not work)