Yield: 1 Servings
|16 ounces||Thin spaghetti noodles|
|1 pounds||Extra lean ground beef|
|1 teaspoon||Olive oil|
|1 medium||Onion; chopped|
|1 cup||Mushrooms; sliced|
|½ medium||Green pepper; chopped|
|1 medium||Zucchini; (about /2 lb)|
|½ cup||Carrots; shredded|
|2 teaspoons||Italian seasoning|
|2 teaspoons||Garlic powder|
|1 can||(14-1/2 oz) Italian style stewed tomatoes|
|1 can||(8 oz) tomato sauce (no salt added)|
|1 can||(6 oz) tomato paste (no salt added)|
|\N \N||Salt and pepper to taste|
|2 cups||Water; (or replace 1/2 cup with wine|
1. Bring 2-½ cups of unsalted water to boil in a covered 4-½ quart (or larger) Dutch oven or soup pot. When the water reaches a rapid boil, add the noodles and cook until firm-tender, about 9 minutes.
2. Meanwhile, heat the oil in an extra deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the mushrooms and meat to the skillet and raise the heat to medium-high, turning and breaking up the meat from time to time.
3. Cube the green pepper and zucchini, adding the vegetables to the skillet as you chop. Add the carrots, Italian seasoning, garlic powder, sugar, cinnamon, stewed tomatoes, tomato sauce and tomatyo paste. Stir well.
4. Add the water and stir until all of the tomato paste is well incorporated. Mix the cornstarch with 1 tablespoon of cold water in a small jar that has a lid. Shake well until the lumps disappear and then drizzle the cornstarch over the sauce. Stir well, and season with salt and black pepper if desired. Serve at once over hot drained noodles.
Contributor: Orange County Register Food Section Yield: 8 servings Posted to MM-Recipes Digest by Jack Elvis <jackelvis@...> on Mar 25, 1998