Italian spaghetti

Yield: 8 servings

Measure Ingredient
2 pounds Ground beef
1 Medium onion,chopped
2 cans Tomato sauce(15 oz)
2 cans Tomato paste(15 oz)
1 can Pitted ripe olives(7 1/2 oz)
2 packs Spaghetti sauce mix w/mushro
1 cup Chopped green pepper
3 cups Water
1 tablespoon Sugar
1 teaspoon Oregano leaves
2 Cloves garlic,minced
1 Bay leaf
16 ounces Uncooked long spaghetti
Grated Parmesan cheese

Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1½ hours, stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.

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