eparate, large pot of water for the noodles. Add a dash
ven to 350.
Boil spaghetti according to pkg directions. Drain
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
inch baking dish.
For the sauce; in a
ieces.
Put on water for spaghetti.
In heavy frying pan
Put 5 quarts water into a large pot; bring to a rolling boil. Take spaghetti and break and drop into boiling water.
Let cook for about 12 minutes or until done.
Do not overcook.
While spaghetti is cooking, take hamburger and fry.
Then drain and rinse with hot water.
Put back into skillet; add spaghetti sauce and heat.
Drain spaghetti and rinse with hot water.
Put back in kettle and pour in hamburger mixture.
Stir until mixed.
Cook spaghetti until done.
Cook ground beef until brown. Drain spaghetti. Drain ground beef.
Mix tomato paste, spaghetti mix, onions and green peppers and let simmer for 5 minutes.
Pour over spaghetti.
Makes 6 servings.
Brown ground beef; drain.
Add all remaining ingredients except spaghetti.
Simmer for 20 minutes.
Cook spaghetti as directed on package.
Serve sauce over noodles.
alted water to a boil for the spaghetti.
Heat a 3
Brown ground beef in electric skillet and drain fat.
Return to skillet and add all other ingredients, except the spaghetti. Cover and heat to boiling.
Reduce to simmer for 30 minutes, stirring occasionally.
In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt slow cooker.
Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
Cover and cook on low for 8 hours or until bubbly.
Discard bay leaves.
Serve with Spaghetti.
*I use my homemade spaghetti sauce with the spices.
You will need
2 large lasagne pans.
Use large pan lightly sprayed with Pam.
Cook 1 pound of lasagne noodles following package directions.
Drain when done.
Heat spaghetti sauce. Layer in this order:
Add all above ingredients except tomato paste and Prego, bring to boil.
After the sauce is brought to boil, add tomato paste and Prego and cook until thickened.
Fill quart jars and process in boiling water bath for 15 minutes.
Brown hamburger, onions and mango in Teflon skillet.
Drain off grease.
Place in 5 or 6-quart covered pan.
Add tomato paste and smooth with meat.
Add one can of water from paste can, then add tomato sauce and water from rinsing out each tomato sauce can. Add salt, pepper and sugar.
Bring to a boil; reduce heat and simmer.
Stirring frequently, cook for approximately 4 hours. Sprinkle to taste with chili powder.
Cook ground beef, onion, pepper and garlic until onion is tender and meat is brown.
Drain.
Stir in remaining ingredients. Simmer for 1 1/2 hours in slow cooker, stirring occasionally.
Brown and drain ground beef.
In a medium saucepan mix together all ingredients and bring to a boil.
Reduce heat. Simmer for 20 to 30 minutes.
rtight container at room temperature for up to 6 months.
Put spaghetti on to boil.
Brown ground meat; drain and add onions, seasons and tomato sauce.
When spaghetti is ready, drain and add meat sauce and mix together.
On stove cook in large saucepan the tomatoes and tomato paste. Saute celery and onions in separate skillet.
When celery and onions begin to get tender, add to tomato mixture.
Brown ground beef in skillet, drain and add to tomato sauce.
Add seasonings to taste.
Cook slowly and stir often.
Prepare spaghetti noodles separately.
Serve sauce over noodles and sprinkle with Parmesan cheese, if desired.