Dutch oven delight
8 servings
Ingredients
| Quantity | 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) |
Directions
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