Spaghetti with Sauce Italiano


1-In a huge skillet, cook meat, onion, and garlic over medium warmth until the point when meat is dark colored and onion is delicate. Deplete off fat.

2-In the mean time, in a 3 1/2-or 4-quart moderate cooker, join undrained tomatoes, mushrooms (if craved), tomato glue, cove leaf, oregano, salt, and dark pepper. Mix in meat blend.

3-Cover and cook on low-warm setting for 8 to 10 hours or on high-warm setting for 4 to 5 hours. Dispose of straight leaf. Kill cooker. Include sweet pepper; cover and let remain for 5 minutes.

4-In the interim, cook pasta in bubbling, gently salted water as indicated by bundle headings; deplete. Spoon meat blend over pasta. On the off chance that coveted, sprinkle with cheddar.
  • 1pound bulk Italian sausage or ground beef
  • 1cup chopped onion (1 large)
  • 2cloves garlic, minced
  • 214 1/2 ounce cans diced tomatoes, undrained
  • 24 ounce cans mushroom stems and pieces, drained (optional)
  • 16 ounce can tomato paste
  • 1bay leaf
  • 1 - 2tablespoons snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
  • 1/2teaspoon salt
  • 1/4teaspoon ground black pepper
  • 1cup chopped green sweet pepper (1 large)
  • 12 - 16ounces dried spaghetti
  • Grated or finely shredded Parmesan cheese (optional)
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