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1 tb Cooking oil
1 lb Lean ground beef
1 c Peeled and chopped onion
14 oz Canned tomatoes with juice
10 oz Sliced mushrooms
5 1/2 oz Tomato paste
1 1/2 c Water
1/4 ts Garlic powder
1/4 ts Dried basil
1/4 ts Dried oregano
1 ts Parsley flakes
1 ts Granulated sugar
1/4 c Grated parmesan cheese
1 1/2 ts Salt
1/4 ts Pepper
1 Bay leaf
8 oz Spaghetti; uncooked
YOU WILL NEED: an extra large saucepan or Dutch oven, measuring spoons, measuring cups, a large mixing spoon and a hot pad.
Heat the cooking oil in the saucepan on medium. Add the ground beef and onion. Scramble-fry until browned and crumbly looking.
Add the next 13 ingredients to the saucepan. Stir well.
Add the spaghetti. Make sure all of the spaghetti is covered with some of the sauce. Cover with the lid. Bring to a boil. Reduce heat so it boils gently for 11-13 minutes until the spaghetti is tender but firm. Remove the saucepan to the hot pad. Remove and throw away the bay leaf.
Sprinkle with the parmesan cheese.
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