Dutch oven delight

Yield: 8 servings

Measure Ingredient
2 ounces Lean ground round
3 tablespoons Cooking oil
8 ounces Elbow spaghetti
1 large Onion, chopped
¼ cup Finely chopped bell pepper
¼ cup Finely chopped celery
¼ cup Finely chopped green onion
1 can Stewed tomatoes (16 oz)
1 can Tomato sauce with tomato bits (16 oz)
2 cups Water
2 tablespoons Worcestershire sauce
8 drops Tabasco sauce
1 teaspoon Seasoned salt
½ teaspoon Seasoned pepper
½ teaspoon Celery salt
2 cans Kidney beans (16 oz)

In large Dutch oven brown meat in cooking oil. Drain and retain liquid. Return 3 tablespoons of liquid to pot and saute spaghetti, onion, bell pepper, celery, and green onion for about 5 minutes, stirring constantly. Return meat to pot, add tomato sauce, stewed tomatoes, and water. Mix together. Then add the remainder of the ingredients, except for the kidney beans, and mix thoroughly. Cover and simmer for 25 minutes, stirring frequently to prevent sticking.

If ingredients appear a bit dry during the cooking, more water may be added. Add kidney beans and simmer for an additional 10 minutes.

Freezes well and will serve 8 to 10. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95

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