I discovered this recipe in a 'Better Homes' magazine. Made it last night for the first time and it was excellent. I used Fusilli instead of the spaghetti and it worked perfectly.

Ingredients

6 serv.

lb lean ground beef↗1
cup chopped onion1⁄2
small sweet green pepper, chopped↗1
cup chopped celery (1 stalk)1⁄2
medium carrot, chopped↗1
garlic cloves, minced↗2
cups water↗2 1⁄2
(14 1/2 ounce) cans diced tomatoes2
(13 -15 ounce) jar spaghetti sauce↗1
tablespoon sugar↗1
teaspoon dried Italian seasoning, crushed↗1⁄2
teaspoon salt↗1⁄2
teaspoon black pepper↗1⁄4
dash crushed red pepper flakes↗1
ounces dried spaghetti, broken into 2 inch pieces↗2

Step-by-step instructions

1
In a large saucepan or Dutch over, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink.
2
Drain off excess fat.
3
Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
4
Bring to a boil.
5
Add broken spaghetti.
6
Return to boiling.
7
Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
8
Serve immediately.

Source: food.com

Original recipe ↗

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