• Cooking Time: 60
  • Servings: 6
  • Preparation Time: 20


This was given to me by a co-worker several years ago and I take it often to pot lucks. Usually always bring home an empty dish. I especially like to put it in the oven for just a few min. with shreeded mozarella cheese on top. We always serve it with garlic bread when I make it at home. My grandchildren love this dish and ask for it often.


  • 1 pound ground chuck
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 small to medium green peppers
  • 1 8 oz can tomato sauce (Italian is good)
  • 1 6 oz can tomato paste
  • 3 Cups tomato juice
  • 1 cup water
  • 1 tsp salt
  • 1 tsp sugar
  • 2 or 3 tsp chili powder
  • 1 tsp dried oregano
  • dash of pepper
  • 1 7 oz package spaghetti-uncooked
  • Grated parmesan cheese
  • Garnish-fresh parsley sprigs


  • Cook first 4 ingrediings in a large pan or dutch oven, stirring until beef crumbles and is no longer pink;drain well.
  • Return the beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to boil. Cover, reduce heat, and simmer, stirring often, (about 30 min.)
  • Add pasta and cover and simmer, stirring often,about 20 min or until pasta is tender.
  • Serve with cheese, and garnish if desired.
  • You can also finish off by putting in moderate oven and sprinkle on shredded cheese of your choice

Categories: Beef  Main Dish  Pasta  Stove 
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