A
Anna S
Guest
supposedly its from an older book so can you guys help me out?
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C
caroline ?????
Guest
Ingredients
8 ounces ground beef or bulk pork sausage
1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-ounce can chicken broth or beef broth
1-3/4 cups water
1 6-ounce can tomato paste
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
6 ounces dried spaghetti, broken
1/4 cup grated Parmesan cheese
Directions
1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.
2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.
8 ounces ground beef or bulk pork sausage
1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-ounce can chicken broth or beef broth
1-3/4 cups water
1 6-ounce can tomato paste
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
6 ounces dried spaghetti, broken
1/4 cup grated Parmesan cheese
Directions
1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.
2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.
K
Katrina L
Guest
These are all out of my Better Homes & Gardens cookbook:
~~One-Pot Spaghetti
Ing:
8 ounces ground beef or sweet italian sausage
1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-ounce can chicken or beef broth
1 6-ounce can tomato paste
1 tsp italian seasoning
6 ounces dried spagheti
1/4 cup grated parmesan cheese
Dir:
1. In a large saucepan cook the meat, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender; drain.
2. Stir in canned mushrooms (if using), broth, 1 3/4 cups water, tomato paste, italian seasoning, and 1/4 tsp black pepper. Bring mixture to boiling. Add spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 munites or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with parmesan cheese.
~~Spaghetti with Sauce
Ing:
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
2 cloves garlic, minced
1 tbsp cooking oil
6 large tomatoes, peeled and chopped (4 cups), or two 14.5-ounce cans diced tomatoes, undrained
1 6-ounce tomato paste
2 tbsp snipped fresh parsley (or 2 tsp dried)
1 tbsp snipped fresh basil (or 1 tsp dried)
1 tbsp snipped fresh oregano (or 1 tsp dried)
2 tsp snipped fresh marjoram (or 1/2 tsp dried)
1 tsp sugar
8 ounces dried spaghetti
parmesan cheese
Dir:
1. In a dutch oven cook onion, sweet pepper, celery, and garlic in hot oil over medium heat until veggies are tender.
2. Stir in tomato, tomato paste, 1/3 cup water, parsley, dried herbs (if using), sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency; stirring occasionally. Stir in fresh herbs, if using.
3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with parmesan cheese.
If meat is desired, brown 1.5 pounds of ground beef or italian sausage with veg in first step, drain. Continue with recipe.
~~Spaghetti with Beef and Mushroom Sauce
Ing:
1 pound lean ground beef
1/2 cup chopped onion (1 medium)
1 10.75-ounce can condensed cream of mushroom soup
1 15-ounce can tomato sauce
1 4-ounce can sliced mushrooms, drained
1 tsp italian seasoning
1/4 tsp black pepper
12 ounces dried spaghetti
parmesan cheese
Dir:
1. In a large saucepan cook the ground beef and onion until meat is brown and onion is tender; drain. Stir in mushroom soup, tomato sauce, mushrooms, italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
2. Meanwhile, cook spaghetti according to package directions; drain. Serve sauce over hot spaghetti. If desired, sprinkle with parmesan cheese.
~~One-Pot Spaghetti
Ing:
8 ounces ground beef or sweet italian sausage
1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-ounce can chicken or beef broth
1 6-ounce can tomato paste
1 tsp italian seasoning
6 ounces dried spagheti
1/4 cup grated parmesan cheese
Dir:
1. In a large saucepan cook the meat, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender; drain.
2. Stir in canned mushrooms (if using), broth, 1 3/4 cups water, tomato paste, italian seasoning, and 1/4 tsp black pepper. Bring mixture to boiling. Add spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 munites or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with parmesan cheese.
~~Spaghetti with Sauce
Ing:
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
2 cloves garlic, minced
1 tbsp cooking oil
6 large tomatoes, peeled and chopped (4 cups), or two 14.5-ounce cans diced tomatoes, undrained
1 6-ounce tomato paste
2 tbsp snipped fresh parsley (or 2 tsp dried)
1 tbsp snipped fresh basil (or 1 tsp dried)
1 tbsp snipped fresh oregano (or 1 tsp dried)
2 tsp snipped fresh marjoram (or 1/2 tsp dried)
1 tsp sugar
8 ounces dried spaghetti
parmesan cheese
Dir:
1. In a dutch oven cook onion, sweet pepper, celery, and garlic in hot oil over medium heat until veggies are tender.
2. Stir in tomato, tomato paste, 1/3 cup water, parsley, dried herbs (if using), sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency; stirring occasionally. Stir in fresh herbs, if using.
3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with parmesan cheese.
If meat is desired, brown 1.5 pounds of ground beef or italian sausage with veg in first step, drain. Continue with recipe.
~~Spaghetti with Beef and Mushroom Sauce
Ing:
1 pound lean ground beef
1/2 cup chopped onion (1 medium)
1 10.75-ounce can condensed cream of mushroom soup
1 15-ounce can tomato sauce
1 4-ounce can sliced mushrooms, drained
1 tsp italian seasoning
1/4 tsp black pepper
12 ounces dried spaghetti
parmesan cheese
Dir:
1. In a large saucepan cook the ground beef and onion until meat is brown and onion is tender; drain. Stir in mushroom soup, tomato sauce, mushrooms, italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
2. Meanwhile, cook spaghetti according to package directions; drain. Serve sauce over hot spaghetti. If desired, sprinkle with parmesan cheese.