European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Italian spaghetti

Yield: 8 servings

Ingredients:

• 2 lb Ground beef 3 c Water
• 1 Medium onion chopped 1 tb Sugar
• 2 cn Tomato sauce(15 oz) 1 ts Oregano leaves
• 2 cn Tomato paste(15 oz) 2 Cloves garlic minced
• 1 cn Pitted ripe olives(7 1/2 oz) 1 Bay leaf
• 2 pk Spaghetti sauce mix w/mushro 16 oz Uncooked long spaghetti
• 1 c Chopped green pepper Grated Parmesan cheese

Instructions:

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 1 1/2 hours stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.

Web Standards & Support: