Italian Spaghetti
Cheryl Johnson
ingredients
- 2 pounds ground beef
- 1 medium onion, finely chopped (about 1/2 cup)
- 2 cans (15 oz. each) tomato sauce
- 2 cans (12 oz. each) tomato paste
- 1 can (7 1/2 oz.) pitted ripe olives, drained and sliced
- 2 envelopes (1 1/2 oz. each) Italian-style spaghetti sauce mix with mushrooms
- 3 cups water
- 1 tablespoon sugar
- 1 teaspoon oregano leaves
- 2 cloves garlic, crushed
- 1/2 teaspoon basil
- 1 teaspoon salt
- 16 oz. Italian-style spaghetti
- Grated Parmesan cheese
See full recipe
notes
This is a good, thick spaghetti sauce. Freezes well.
Source: Cheryl Johnson
More top-rated recipes:
reviews