"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sunday Souper Spaghetti Recipe

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This recipe for Sunday Souper Spaghetti, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte Postel
Added: Thursday, September 1, 2005



1 lb. lean ground beef
cup chopped onion
1 small green sweet pepper, chopped
cup chopped celery
1 medium carrot, chopped
2 cloves of garlic, minced
2 cups of water
1 14 oz cans of diced tomatoes
1- 13-15 oz jar of spaghetti sauce
1 Tbsp sugar
tsp dried Italian seasoning, crushed
tsp salt
tsp pepper
dash crushed red pepper ( or more)
2 oz. spaghetti, broken into 2 inch pieces ( or other pasta)

In large saucepan, cook meat, onion, sweet pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink. Drain off excess fat. Add water, undrained tomatoes, spaghetti sauce, sugar and seasonings. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat, boil gently, uncovered for 12-15 minutes, until spaghetti is tender. Serve immediately.

Serve with salad and garlic bread to complete the meal.

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