What's for Dinner Tonight?

Happy Monday morning all! Welcome to another What's For Dinner Tonight? recipe day. This recipe is something my my entire family loves and I am making this week so I thought I'd share. No, it is not the "best for you" recipe but if you use lean ground beef and be careful which spaghetti sauce you choose I bet you could be okay with it!

About the picture...your soup will not have this much spaghetti...it will be more soup like...I just wanted you to get an idea of what this will look like...remember...more soupy less spaghetti-y.

Bon Appetit! (Speaking of that have you seen the movie Julie and Julia? I LOVED it!!)

Spaghetti Lover’s Soup
Resource: Better Homes Italian Magazine 2004

1 lb ground meat
½ c chopped onions
1 small green pepper
2 cloves garlic, minced
2 ½ c water (I used chicken broth)
2 14 ½ oz can diced tomatoes
1 13 – 15 oz jar spaghetti sauce (I used Bertolli Olive and Garlic)
1 T sugar
½ dried Italian seasoning
½ salt
¼ pepper
2 oz dried spaghetti broken into half

1. In large saucepan or Dutch oven, cook meat, onion, pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.
2. Add water, un-drained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt and black and red pepper. Bring to a boil. Add broken spaghetti and return to a boil. Reduce heat and simmer, uncovered, for 12 – 15 minutes or until spaghetti is tender.
3. Top with your favorite Italian cheese and serve with bread sticks.

Servings: 6