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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is from the WSU Extension office. If using round pasta, use 2 cups uncooked pasta of your choice. Mix any combination of onions, celery, peppers or carrots you like in this. I used a little of everything but carrots. Ingredients:
1/2 lb lean ground meat, cooked meat or 1 1/2 cups chopped cooked meat |
2 cups chopped vegetables, such as onions, celery, bell pepper, carrots |
2 1/2 cups hot water |
1/2 lb spaghetti, broken to fit pan (any other pasta may be used) |
1 (8 ounce) can tomato sauce |
2 teaspoons italian seasoning |
2 garlic cloves, minced or 1/4 teaspoon garlic powder |
1/4 teaspoon crushed red pepper flakes |
1 (15 ounce) can tomatoes, chopped |
Directions:
1. Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium high heat, brown the ground meat. Add the 2 cups of vegetables and cook about 5 minutes. Drain fat. If using cooked meat, cook the vegetables in 1 Tblsp. oil. Add the water, pasta, tomato sauce, and seasonings. Bring to a boil. Reduce heat to med-low. Cover pan and cook 10 minutes, stirring once or twice. Add canned tomatoes. If using cooked meat, add now. Cover and continue to cook for 10-15 minutes, until pasta is tender. Stir 2 or 3 times. If mixture looks dry, add water.
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