Now that I am married with children, I get to make this for my family at home. It always brings back great memories of college and the time when I met my husband, which was very close to the day that we ate at that Italian restaurant. We sit around and tell stories and devour this yummy pasta. I like to serve it with a crispy green salad and bread sticks to really fill everyone up. I have also doubled the recipe for potlucks and social events and it always goes over really well.
Check out what they are saying about this recipe over at All Recipes:
“This was a staple in our family growing up, and it still is today! This is such a simple, yet delicious pasta that can be served as a main or side dish.”
It doesn’t matter what part of the meal this spaghetti is, your guests and family are going to love it.
Ingredients
1 lb (450 g) lean ground beef
1 garlic clove, minced
2 cups sliced mushrooms
1 cup chopped onion
1 cup chopped green bell pepper
1 28 oz can tomatoes, undrained
1 cup water
12 oz broken spaghetti
1 1/2 tsp Italian seasoning
1 tbsp balsamic vinegar or Red wine vinegar
1 Pinch of salt
2 cups light shredded Mozzarella cheese
1/4 cup light grated Parmesan cheese
Chopped fresh basil, (optional)
Directions
In a large skillet sauté beef over medium-high heat, breaking it up with a spoon; drain off any fat. Add garlic, mushrooms, onion, green bell pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened.
Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).
