| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Cyberealm, Mom’s best |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Ground chuck |
| 1 |
lg |
Onion, chopped |
| 1 |
lg |
Green pepper, chopped |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 2 |
cl |
Garlic, minced |
| 1 |
cn |
35 oz Italian peeled tomatos coarsely chopped and juice reserved |
| 1 |
cn |
12 oz tomato sauce |
| 1 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1 |
|
Bay leaf |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lb |
Spaghetti,linguine, or fettucine |
| 2 |
c |
Shredded cheddar cheese |
| 1 |
c |
Bread crumbs |
INSTRUCTIONS
1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers,
mushrooms, and garlic over medium-high heat, stirring often to break
up lumps of meat, until beef loses its pink color (about 8 min.)
2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay
leaf and salt and pepper. Bring to a boil, reduce heat to medium-low
and simmer, stirring often, until slightly thickened about 20 min.
3. Meanwhile, in a large pot of lightly salted water, cook spaghetti
until just tender, about 9 minutes. Drain well.
4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the
sauce; stir gently to mix. Transfer to a lightly oiled very large
baking dish. Sprinkle with bread crumbs and remaining cheese on top.
5. Bake until top is lightly browned and casserole is bubbling; about
30 minutes. Let stand 5 minutes before serving.
NOTE: If you like black olives, you can add 1 small can of sliced
olives in step 4 to the sauce.
Source: Linda Fields' homemade goodies Typed for you by: Linda Fields,
Cyberealm BBS Watertown, NY 1993 315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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