Spaghetti Skillet

From the Taste of Home Cookbook. This is a light recipe that can be done under 30 minutes. You don't have to cook the spaghetti before adding it to the skillet.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 lb lean ground beef
• 1⁄4 lb bulk Italian sausage
• 2 (8 ounce) cans no-salt-added tomato sauce
• 1 (14 1/2ounce) can stewed tomatoes
• 1  cup water
• 1 (4 ounce) can mushroom stems and pieces, drained (I will use fresh mushroom)
• 2  celery ribs, sliced
• 4  ounces  uncooked spaghetti, broken in half
• 1⁄4 teaspoon dried oregano
•  salt and pepper

Directions

1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.