From the Taste of Home Cookbook. This is a light recipe that can be done under 30 minutes. You don't have to cook the spaghetti before adding it to the skillet.

Ingredients

4 serv.

lean ground beef↗1⁄2 lb
bulk Italian sausage↗1⁄4 lb
no-salt-added tomato sauce↗2 cans
(8 ounce)
stewed tomatoes↗1 can
(14 1/2 ounce)
water↗1 cup
mushroom stems and pieces↗1 can
(4 ounce) drained (I will use fresh mushroom)
celery ribs↗2
sliced
uncooked spaghetti↗4 ounces
broken in half
dried oregano↗1⁄4 teaspoon
salt and pepper

Step-by-step instructions

1
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App