Jim acquired this recipe for quick and easy spaghetti from an unknown source during his bachelor days. He always says it’s even better the next day — and it is!
1 lb. ground beef
3/4 C chopped onions
1/3 C chopped green pepper
1 clove garlic, minced
1 Tbsp. olive oil
2 tsp. salt (or to taste)
4 C water
1/2 lb. spaghetti, broken into 2-inch pieces (about 2-1/2 cups)
1 (16 oz.) can chopped tomatoes
1 (8 oz.) tomato sauce
1 small can (7 oz.) mushrooms (stems and pieces)
In Dutch oven or large deep skillet, brown first 4 ingredients in olive oil. Sprinkle with salt, stir in water. Bring mixture to a boil; add spaghetti, cook uncovered, 12-15 minutes or until spaghetti is tender.
Stir in tomatoes, tomato sauce, and mushrooms; simmer about 10 minutes to blend flavors.
Serve with Parmesan cheese if desired.
Makes 6-8 servings.