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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I discovered this recipe in a 'Better Homes' magazine. Made it last night for the first time and it was excellent. I used Fusilli instead of the spaghetti and it worked perfectly. Ingredients:
1 lb lean ground beef |
1/2 cup chopped onion |
1 small sweet green pepper, chopped |
1/2 cup chopped celery (1 stalk) |
1 medium carrot, chopped |
2 garlic cloves, minced |
2 1/2 cups water |
2 (14 1/2 ounce) cans diced tomatoes |
1 (13 -15 ounce) jar spaghetti sauce |
1 tablespoon sugar |
1/2 teaspoon dried italian seasoning, crushed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 dash crushed red pepper flakes |
2 ounces dried spaghetti, broken into 2 inch pieces |
Directions:
1. In a large saucepan or Dutch over, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink.
2. Drain off excess fat.
3. Add waterm undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
4. Bring to a boil.
5. Add broken spaghetti.
6. Return to boiling.
7. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
8. Serve immediately.
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