Post by mandie68 on Aug 24, 2006 1:01:13 GMT -5
1 pound ground beef
2 medium green peppers, cut into 1" chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14 1/2 oz each) Italian diced tomatoes, undrained
1 can (6 oz) tomato paste
1 Tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional
In a dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain.
Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally.
Serve with croutons if desired.
Yield: 10 servings (about 2-1/2 quarts).
2 medium green peppers, cut into 1" chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14 1/2 oz each) Italian diced tomatoes, undrained
1 can (6 oz) tomato paste
1 Tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional
In a dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain.
Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally.
Serve with croutons if desired.
Yield: 10 servings (about 2-1/2 quarts).