Thursday, September 22, 2016
The kids will love this! Spaghetti Skillet recipe
From the Taste of Home Cookbook. This is a light recipe that can be done under 30 minutes. You don't have to cook the spaghetti before adding it to the skillet.
1⁄2 lb lean ground beef
1⁄4 lb bulk Italian sausage
2 (8 ounce) cans no-salt-added tomato sauce
1 (14 1/2 ounce) can stewed tomatoes
1 cup water
1 (4 ounce) can mushroom stems and pieces, drained (I will use fresh mushroom)
2 celery ribs, sliced
4 ounces uncooked spaghetti, broken in half
1⁄4 teaspoon dried oregano
salt and pepper
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.
Recipe courtesy of www.food.com
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