Quick Pasta Supper
photo by DuChick
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 1⁄2 lbs ground beef
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 large green peppers or 1 large red pepper, chopped
- 2 cups mushrooms, sliced (optional)
- salt & freshly ground black pepper
- 1 (23 ounce) can spaghetti sauce
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 lb pasta
directions
- Bring a large pot of water to boil, for the pasta.
- Scramble fry the ground beef in olive oil, with garlic, salt and pepper.
- Add the onions, peppers and mushrooms, and saute until onion is soft.
- Add the spaghetti sauce, diced tomatoes, parlsey and basil.
- Simmer for 20 minutes, or up to 1 hour.
- Meanwhile, cook the pasta according to package directions.
- Drain.
- Return to large pot.
- Stir the sauce into the pasta, or serve separately.
- Serve with freshly grated parmesan, mozzarella or cheddar cheese, homemade biscuits and a green salad.
- Variation: For a beef stroganoff type of dish, use 2 cans of mushroom soup and 1 can of milk instead of the tomatoes and spaghetti sauce, and 1 package of egg noodles, instead of pasta.
- Kids love this!
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Reviews
-
We enjoyed this weeknight meal, and almost wish I had a need to brown bag my lunch already. This makes a LOT! I even cut down on the amounts since I had just one lb. of hamburger. Using extra lean meat, quality spaghetti sauce and whole wheat pasta makes this a fairly healthy meal, Thanks Hag chef! MERP'd for Bargain Basement.
RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.