Italian spaghetti
Yield: 8 Servings
Ingredients:
- 2 lb Ground beef
- 1 Medium onion chopped
- 2 cn Tomato sauce(15 oz)
- 2 cn Tomato paste(15 oz)
- 1 cn Pitted ripe olives(7 1/2 oz)
- 2 pk Spaghetti sauce mix w/mushro
- 1 c Chopped green pepper
- 3 c Water
- 1 tb Sugar
- 1 ts Oregano leaves
- 2 Cloves garlic minced
- 1 Bay leaf
- 16 oz Uncooked long spaghetti
Instructions:
Grated Parmesan cheese 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.
