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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a light recipe that can be done under 30 minutes. You don't have to cook the spaghetti before adding it to the skillet. Ingredients:
1/2 lb lean ground beef |
1/4 lb bulk italian sausage |
2 (8 ounce) cans no-salt-added tomato sauce |
1 (14 1/2 ounce) can stewed tomatoes |
1 cup water |
1 (4 ounce) can mushroom stems and pieces, drained (i will use fresh mushroom) |
2 celery ribs, sliced |
4 ounces uncooked spaghetti, broken in half |
1/4 teaspoon dried oregano |
salt and pepper |
Directions:
1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.
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