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Crystal’s Hearty Spaghetti with Meat Sauce

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 2 hr 45 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 lb. chopped ground beef
  • 1 lb. Olde Smithfeild Pork sausage
  • 1 pkg. Italian sausage
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 1 Tbsp. pepper
  • 3 pkg. sazon seasoning
  • 1 tsp. Adobo
  • 3 tsp. Italian seasoning
  • Salt and pepper to taste
  • 2 green peppers, chopped
  • 2 red peppers, chopped
  • 2 medium yellow onions, chopped
  • 2 chopped garlic cloves
  • 1 jar green giant mushrooms (optional)
  • 1 lb. uncooked spaghetti
  • 2-1/2 jars (10 oz. each) spaghetti sauce
make it
In a large sauce pan, start to brown your ground beef. When beef has accumulated a lot of liquid in the pan, pour off and add your Olde Smithfeild pork sausage. While that is cooking down, start to uncase your Italian sausage and add to pan. Let it cook down and add the seasonings, chopped peppers, onions, chopped garlic and mushrooms (optional). Let it cook down until pepper, onions and garlic cook down.

While this is going on start your water in a big pot off to the side. Once boiling, add pasta; let cook (al dente).

When the meat and veggies cook some, add the tomato sauce depending on your taste, add as little or as much as you like and let simmer down. When the spaghetti is finished, add the meat mixture to the spaghetti and toss very well so that the meat and sauce coat all the pasta plate and enjoy.
Notes
Something that last, great as a leftover. Freezes well if stored right. Just hearty rich and good.
Average Rating  (1)
Rated  by dairescott on 4/28/2005 This is almost exactly how I make my spaghetti. They are right...this keeps very well, the sauce tends to get better each day in the fridge. A good idea for leftovers is to make a vegtable soup out of the remaining sauce (if you don't mix it with the pasta). Just add some beef broth and your favorite veggies and its the best tasting vegtable soup you've ever tasted.
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