Tuesday, November 15, 2011


My mom started making this kind of spaghetti when she married my step-father.  At first, it was a shock because it wasn't loaded down with tomato paste, but it grew on us so much so that I LOVE this recipe.  I won't make spaghetti any other way.  It has its extra bonuses, too.  Vegetables get thrown in for added health...the kids will never know.  It turns out to be a filling, healthy, vegetable spaghetti.  
Serve it with the breadstick recipe I have.  Super, super delicious breadsticks are always enjoyed with this spaghetti or your favorite lasagna.
  •  2 lbs beef
  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 1 green bell pepper, chopped    
  • 3 cloves of garlic, minced
  • 1 cup of eggplant, finely chopped  (or a combination of mushrooms, carrots, squash-any vegetable of your choice)
  • 1 (28 ounce) can stewed tomatoes, STRAINED and then processed in food processor
  • 1 (8 ounce) can tomato sauce
  • 1 can tomato paste-Italian seasoning flavored (or you could add your own herbs)
  • 1/8 cup sugar
  • Salt and pepper to taste

  1. Brown the meat with the onions, celery, bell pepper, and garlic.  
  2. Strain the grease off if there is any.
  3. Add the rest of the ingredients, and bring to a boil.
  4. Cover and reduce heat to low/simmer.
  5. Cook on low/simmer for 3 to 4 hours.  The longer it cooks, the better.  

1 comment:

  1. Sounds yummy...Ill have to try it sometime!! :) Ive got to make up and read the rest of your blogs...ive been slack and havent read them lately :(