- Servings: 6
- Prep Time: 20 minutes
- Total Time: 45 minutes
|1 lb||Lean Ground Beef|
|½ cup||Chopped Onion|
|1||Small Green Sweet Pepper, chopped|
|½ cup||Chopped Celery, 1 stalk|
|1||Medium Carrot, chopped|
|2 cloves||Garlic, minced|
|2× 14½-oz cans||Diced Tomatoes|
|1× 13- – 15-oz jar||Spaghetti Sauce|
|½ tsp||Dried Italian Seasoning, crushed|
|¼ tsp||Black Pepper|
|dash||Crushed Red Pepper|
|2 oz||Spaghetti, broken into 2" pieces (i only use barilla pastas|
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.
3. Serve immediately. Garnish with fresh herb sprigs, if you like.