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1 (16 ounce) package spaghetti |
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2 tablespoons olive oil |
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1 small red bell pepper, chopped |
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½ cup chopped onion |
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1 pound ground beef |
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1 (1 ounce) package taco seasoning mix |
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1 (8 ounce) can tomato sauce |
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1 (28 ounce) can Italian-style crushed tomatoes |
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¼ cup sugar |
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1 (4.5 ounce) jar sliced mushrooms, drained |
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1 (11 ounce) can whole kernel corn with green and red peppers, drained |
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Grated Parmesan cheese, for garnish |
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| Cook spaghetti according to package directions; drain then cover to keep warm. |
| While spaghetti cooks, heat oil in a 12-inch skillet set over medium heat. Add bell pepper and onion; sauté for about 4 minutes, stirring occasionally, until pepper and onion are tender. Remove from skillet. |
| Add ground beef to skillet and cook for about 10 minutes, stirring occasionally, until cooked through. Drain then return to skillet. |
| Add pepper and onion back into skillet, along with taco seasoning mix, tomato sauce, tomatoes, sugar, mushrooms and corn. Heat ingredients to boiling then reduce heat. Simmer for about 5 minutes, stirring often. |
| Serve with cooked spaghetti and Parmesan cheese. |
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