Italian Skillet

This is from the WSU Extension office. If using round pasta, use 2 cups uncooked pasta of your choice. Mix any combination of onions, celery, peppers or carrots you like in this. I used a little of everything but carrots.

• Ready In: 45 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 1⁄2 lb  lean ground meat, cooked meat or 1 1⁄2 cups  chopped cooked  meat
• 2  cups  chopped  vegetables, such as onions, celery, bell pepper, carrots
• 2 1⁄2 cups hot water
• 1⁄2 lb spaghetti, broken to fit pan (any other pasta may be used)
• 1 (8 ounce) can tomato sauce
• 2  teaspoons  italian seasoning
• 2  garlic cloves, minced or 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon crushed red pepper flakes
• 1 (15 ounce) can tomatoes, chopped

Directions

1. Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium high heat, brown the ground meat. Add the 2 cups of vegetables and cook about 5 minutes. Drain fat. If using cooked meat, cook the vegetables in 1 Tblsp. oil. Add the water, pasta, tomato sauce, and seasonings. Bring to a boil. Reduce heat to med-low. Cover pan and cook 10 minutes, stirring once or twice. Add canned tomatoes. If using cooked meat, add now. Cover and continue to cook for 10-15 minutes, until pasta is tender. Stir 2 or 3 times. If mixture looks dry, add water.