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ITALIAN SPAGHETTI
Servings: 8 servings
2 lb beef, ground
3 cup water
1 medium onion, chopped
1 tbl sugar
2 can tomato sauce(15 oz)
1 tsp oregano leaves
2 can tomato paste(15 oz)
2 cl garlic, minced
1 can ripe olives(7 1/2 oz), pitted
1 bay leaf
2 pkg spaghetti sauce mix w/mushro
16 oz long spaghetti, uncooked
1 cup green pepper, chopped
parmesan cheese, grated
Directions: cook and stir meat and onion in large skillet or dutch oven until meat is brown. drain off fat. stir in remaining ingredients except spaghetti and cheese; heat to boiling. reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. remove bay leaf. cook spaghetti as directed on package; drain. serve sauce over spaghetti and sprinkle with parmesan cheese.
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