 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
âI can put this hearty dish together, make a salad and have supper on the table in 30 minutes flat. It's one of my favorite hurry-up meals-whether making it from scratch or taking the sauce out of the freezer.â Shirley Klinner - Medford, Wisconsin Ingredients:
10 ounces uncooked spaghetti |
1/2 pound ground beef |
2 packages (3 ounces each) sliced pepperoni |
1 cup water |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 can (4 ounces) mushroom stems and pieces, drained |
2 tablespoons dried minced onion |
2 tablespoons dried parsley flakes |
1 teaspoon dried oregano |
1 teaspoon chili powder |
3/4 to 1 teaspoon sugar |
1/2 teaspoon garlic powder |
Directions:
1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook beef and pepperoni over medium heat until beef is no longer pink; drain. Stir in the water, tomato sauce, tomato paste, mushrooms, onion, parsley, oregano, chili powder, sugar and garlic powder.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Serve with spaghetti. Yield: 5 servings.
|
|