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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe in an e-mail from better homes and garden. My husband and I love this recipe, it's kind of a cross between chili and spaghetti. The red pepper flakes really give it a kick and the carrots are an easy way to sneak veggies into my son's meals. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
1 small green pepper, chopped |
1 stalk celery, chopped |
1 medium carrot, chopped |
1 teaspoon minced garlic |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
2 1/2 cups water |
1 (13 -15 ounce) jar spaghetti sauce |
1 tablespoon sugar |
1/2 teaspoon dried italian seasoning, crushed |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 dash crushed red pepper flakes |
2 ounces spaghetti, uncooked and broken into 2-inch pieces |
Directions:
1. In a large sauce pan, cook meat, onion, green pepper, celery, carrot, and garlic over medium heat, until vegetables are tender and meat is no longer pink, stiring frequently. Drain fat.
2. Add undrained tomatoes, water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling.
3. Add broken spaghetti and return to boiling. Reduce heat and boil gently, uncovered, for 12-15 minutes or until spaghetti is tender.
4. Serve immediately. Top with fresh herb sprigs if desired.
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