Italian Spaghetti
Yield
8 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cans |
tomato sauce
|
*
|
| 2 | cans |
tomato paste
|
|
| 1 cn Pitted ripe oli |
olives
ripe, pitted |
*
|
|
| 2 pk Spaghetti sauce |
spaghetti sauce
with mushrooms |
*
|
|
| 1 | cup |
green bell peppers
|
|
| 3 | cups |
water
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
oregano
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| 16 | ounces |
spaghetti
uncooked |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cans |
tomato sauce
|
*
|
| 2 | cans |
tomato paste
|
|
|
olives
ripe, pitted |
*
|
||
|
spaghetti sauce
with mushrooms |
*
|
||
| 237 | ml |
green bell peppers
|
|
| 7.1E+2 | ml |
water
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
oregano
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| 462.4 | ml/g |
spaghetti
uncooked |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Cook and stir meat and onion in large skillet or Dutch oven until meat is brown.
Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling.
Reduce heat; cover and simmer 1½ hours, stirring occasionally.
Remove bay leaf. Cook spaghetti as directed on package; drain.
Serve sauce over spaghetti and sprinkle with Parmesan cheese.
