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See below ingredients and instructions of the recipe
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
1 cn 35 oz Italian peeled tomatos
-coarsely chopped and juice
-reserved
1 cn 12 oz 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 Shredded cheddar cheese
1 c Bread crumbs
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.
Source: Linda Fields' homemade goodies Typed for you by: Linda Fields,
Cyberealm BBS Watertown, NY 1993 315-786-1120
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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