Spaghetti
Fry 2 lb. ground beef
Add:
2 (28 oz.) cans whole tomatoes, cut into large chunks
2 (7 oz.) cans mushrooms (pieces and stems), including juice
2 (1.5 oz.) envelopes
Lawry's Spaghetti Sauce mix
1/2 tsp. Italian Herbs (crush them first in hand)
1 tsp. olive oil
1/4 cup red wine
Lawry's Seasoned Salt
Lawry's Seasoned Pepper
Simmer for perhaps 30 minutes
Prepare spaghetti noodles:
To about 4 qts. water in big pot, add:
1 tbsp cooking oil
1 tsp salt
Bring to boil, and add 8-10 oz. thin spaghetti noodles (or, spaghettini)
Boil for 10 minutes, bring and rinse in collander in hot flowing water
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Joe Wagner
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