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Send a Meal Blog

Friday, October 22 2010
1 pound  lean ground beef
1/2 cup  chopped onion
1 small  green sweet pepper, chopped
1/2 cup  chopped celery (1 stalk)
1 medium  carrot, chopped
2 cloves  garlic, minced
2-1/2 cups  water
2 14-1/2-ounce cans  diced tomatoes
1 13- to 15-ounce jar  spaghetti sauce
1 tablespoon  sugar
1/2 teaspoon  dried Italian seasoning, crushed
1/2 teaspoon  salt
1/4 teaspoon  black pepper
Dash  crushed red pepper
2 ounces  spaghetti, broken into 2-inch pieces

1. In large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.
2. Add water, undrained tomatoes, spaghetti sauce, sugar, and seasonings. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. Garnish with fresh herb sprigs, if you like. Makes 6 servings.

Nutrition Facts
Calories 264, Total Fat 11 g, Cholesterol 48 mg, Sodium 882 mg, Carbohydrate 25 g, Fiber 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Easy Hamburger-Vegetable Soup
Easy Hamburger-Vegetable Soup

Sprinkle the crispy cheesy cracker topping on your favorite soup, stew, or chili.

See Recipe 
Posted by: Send a Meal AT 10:25 am   |  Permalink   |  0 Comments  |  Email

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