Souper Spaghetti
Recipe from Midwest Living

Ground beef, vegetables, and broken spaghetti noodles are simmered in a rich tomato sauce to make this fun dinner dish.

Souper Spaghetti

by 10  people

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  • 1   pound 
    lean ground beef
  • 1/2  cup 
    chopped onion
  • 1   
    small green sweet pepper, chopped
  • 1/2  cup 
    chopped celery (1 stalk)
  • 1   
    medium carrot, chopped
  • 2   
    cloves garlic, minced
  • 2 1/2  cups 
  • 2  14 1/2 ounce cans 
    diced tomatoes
  • 1  13 - 15  ounce jar 
    spaghetti sauce
  • 1   tablespoon 
  • 1/2  teaspoon 
    dried Italian seasoning, crushed
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    black pepper
    dashed crushed red pepper
  • 2   ounces 
    spaghetti, broken into 2-inch pieces
In large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.
Add water, undrained tomatoes, spaghetti sauce, sugar, and seasonings. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. Garnish with fresh herb sprigs, if you like. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 264, Fat, total (g) 11, chol. (mg) 48, carb. (g) 25, fiber (g) 4, sodium (mg) 882, Percent Daily Values are based on a 2,000 calorie diet
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