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
35 oz Can Italian peeled tomatoes;
-coarsely chopped and juice
-reserved
12 oz Can 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 Cheddar cheese; shredded
1 c Bread crumbs
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 minutes).
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 minutes.
Meanwhile, in a large pot of lightly salted water, cook spaghetti
until just tender, about 9 minutes. Drain well.
Preheat oven to 350 F. 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.
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 to the sauce.
Source: Linda Fields' homemade goodies
Typed for you by: Linda Fields,
Cyberealm BBS Watertown, NY 1993 315-786-1120
