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Cooked by: Chef / Last Modified: 7/20/2008 / Base: Pasta / Number of Servings: 8 |
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Directions: 1. 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 min.)
2. 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 min.
3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until
just tender, about 9 minutes. Drain well.
4. Preheat oven to 350F. 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.
5. 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 in
step 4 to the sauce.
| Ingredients:
1 1/2 Cup(s) Ground chuck
1 large Onion, chopped
1 large Green pepper, chopped
1/2 Pound(s) Fresh mushrooms, sliced
2 Centiliter(s) Garlic, minced
1 Can(s) 35 oz Italian peeled tomatos
1 Can(s) 12 oz tomato sauce
1 Teaspoon(s) Basil
1 Teaspoon(s) Oregano
1 Bay leaf
3/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1 Pound(s) Spaghetti
2 Cup(s) Shredded cheddar cheese
1 Cup(s) Bread crumbs |
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