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1 1/2 cup Ground Chuck
1 Onion, chopped
1 Green Pepper, chopped
1/2 lb Fresh Mushrooms, sliced
2 Clove Garlic, minced
1 can 35 oz Italian peeled Tomatoes coarsely chopped and juice reserved
1 can 12 oz Tomato Sauce
1 teaspoon Basil
1 teaspoon Oregano
1 Bay Leaf
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 lb Spaghetti, Linguine, or Fettuccine
2 cup Shredded Cheddar Cheese
1 cup Bread crumbs
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In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.) Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.
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