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Italian spaghetti
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| Artist: |
_ |
| Categories: |
Beef, Italian, Pastas & Noodles, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Ground beef | | 1
| | Medium onion, chopped | | 2
| can | Tomato sauce(15 oz) | | 2
| can | Tomato paste(15 oz) | | 1
| can | Pitted ripe olives(7 ?oz) | | 2
| pack | Spaghetti sauce mix w/mushro | | 1
| cup | Chopped green pepper | | 3
| cup | Water | | 1
| tbsp | Sugar | | 1
| tsp | Oregano leaves | | 2
| | Cloves garlic, minced | | 1
| | Bay leaf | | 16
| oz | Uncooked long spaghetti | | | Grated Parmesan cheese |
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Procedures:
| 1 | Cook and stir meat and onion in large skillet or dutch oven until meat is brown. | | 2 | Drain off fat. | | 3 | Stir in remaining ingredients except spaghetti and cheese; heat to boiling. | | 4 | Reduce heat; cover and simmer 1 ?hours, stirring occasionally. | | 5 | Remove bay leaf. | | 6 | Cook spaghetti as directed on package; drain. | | 7 | Serve sauce over spaghetti and sprinkle with parmesan cheese |
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