Skillet Spaghetti

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.

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One response to “Skillet Spaghetti

  1. Blog very interesting, congratulations, a cordial greeting from Basilicata (Italy)

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