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Italian Spaghetti Recipe

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This recipe for Italian Spaghetti, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Nixon
Added: Tuesday, November 18, 2008


2 pounds lean ground beef
1 medium onion, finely chopped or 2 T of dried onions
1 green pepper, finely chopped
2 cans (15 oz each) tomatoe sauce
2 cans (12 oz each) tomatoe paste
1 can (7 1/2 oz) pitted ripe olives, drained and sliced
2 envelopes Italian style spaghetti sauce mix with mushrooms
3 cups of water
1 T sugar
1 tsp oregano leaves
2 cloves garlic crushed or 1/2 tsp garlic powder
1 bay leaf, crumbled
16 oz Italian-style spaghetti noodles

Grated Parmesan cheese for topping spaghetti

Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender.
( if you do not use lean ground beef you will need to drain grease from beef before adding any other ingredients) Stir in remaining ingredients except spaghetti noodles and cheese.
Cover and simmer 1 1/2 hours, stirring sauce occasionally

Cook spaghetti as directed or until your preference of noodle tenderness.

Use Parmesan cheese to sprinkle over spaghetti




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