| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Cooking oil |
| 1 |
lb |
Lean ground beef |
| 1 |
c |
Peeled and chopped onion |
| 14 |
oz |
Canned tomatoes with juice |
| 10 |
oz |
Sliced mushrooms |
| 5 1/2 |
oz |
Tomato paste |
| 1 1/2 |
c |
Water |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Dried oregano |
| 1 |
ts |
Parsley flakes |
| 1 |
ts |
Granulated sugar |
| 1/4 |
c |
Grated parmesan cheese |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 8 |
oz |
Spaghetti; uncooked |
|
|
Extra parmesan |
INSTRUCTIONS
YOU WILL NEED: an extra large saucepan or Dutch oven, measuring spoons,
measuring cups, a large mixing spoon and a hot pad.
1. Heat the cooking oil in the saucepan on medium. Add the ground beef and
onion. Scramble-fry until browned and crumbly looking.
2. Add the next 13 ingredients to the saucepan. Stir well.
3. Add the spaghetti. Make sure all of the spaghetti is covered with some
of the sauce. Cover with the lid. Bring to a boil. Reduce heat so it boils
gently for 11-13 minutes until the spaghetti is tender but firm. Remove the
saucepan to the hot pad. Remove and throw away the bay leaf.
4. Sprinkle with the parmesan cheese.
From Company's Coming: Kids Cooking
Per serving: 618 Calories (kcal); 30g Total Fat; (43% calories from fat);
32g Protein; 55g Carbohydrate; 89mg Cholesterol; 1288mg Sodium Food
Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
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