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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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A good friend of mine shared this delicious recipe with me. When my family gets tired of the same old spaghetti, I like to serve this dish for a change! It provides a flavorful alternative to the Italian version. It's also a great dish when you don't have a lot of time to spend in the kitchen.Mary Detweiler, Middlefield, Ohio Ingredients:
2 pounds ground turkey or beef (90% lean) |
2 medium onions, chopped |
1 medium green pepper, chopped |
3 garlic cloves, minced |
1 can (29 ounces) tomato puree |
1 can (16 ounces) kidney beans, rinsed and drained |
1 cup water |
1/4 cup minced fresh parsley |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon dried marjoram |
1 teaspoon dried oregano |
1 teaspoon salt, optional |
1/4 to 1/2 teaspoon cayenne pepper |
1 package (12 ounces) spaghetti, cooked and drained |
Directions:
1. In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the next 10 ingredients. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti. Yield: 8 servings.
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