2 14 oz cans diced tomatoes (can use Italian seasoned tomatoes)
2 12 oz cans tomato paste
1 15 oz can tomato sauce
salt, pepper, and dried basil, oregano, and parsley to taste
2 bay leaves
1/2 pound mushrooms, chopped
1 onion, chopped
1 1 lb. box of spaghetti noodles
Instructions
Combine tomatoes, tomato sauce, tomato paste, and spices in
a large Dutch oven pot. Brown meat, drain fat, and add to
Dutch oven. Saute onion, green pepper, mushrooms, and
garlic in olive oil, then add to sauce. Simmer covered for 45
minutes.
Cook spaghetti and serve with sauce, salad, and bread!
Serving
Suggestions
If you have leftover sauce, use it to make lasagna (see the recipe)!
Originally Submitted
8/4/2014
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