Yield: 8 servings
Measure | Ingredient |
---|---|
1½ cup | Ground chuck |
1 large | Onion, chopped |
1 large | Green pepper, chopped |
½ pounds | Fresh mushrooms, sliced |
2 cloves | Garlic, minced |
1 can | 35 oz Italian peeled tomatos coarsely chopped and juice reserved |
1 can | 12 oz tomato sauce |
1 teaspoon | Basil |
1 teaspoon | Oregano |
1 \N | Bay leaf |
¾ teaspoon | Salt |
¼ teaspoon | Pepper |
1 pounds | Spaghetti,linguine, or fettucine |
2 cups | Shredded cheddar cheese |
1 cup | Bread crumbs |
1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.) 2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.
3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.
4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top.
5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.
NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.
Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120