Italian Spaghetti

Serves: 8
Total Calories: 444


1 1/2 pounds ground beef
1/2 pound bulk Italian sausage (optional)
1 onion medium chopped
1 (16-ounce) can tomato Italian
1 (15-ounce) can tomato sauce
1 (12-ounce) can tomato paste
1 (10 1/2-ounce) can tomato soup condensed
1 (4-ounce) can mushrooms stems and pieces (with liquid)
2 tablespoons parsley dried
1 tablespoon Italian seasoning dried crushed
1 tablespoon oregano
1 teaspoon basil dried basil leaves, crushed
1 teaspoon salt
1/4 teaspoon garlic minced
dash black pepper
1 (16-ounce) package spaghetti vermicelli or linguine
Parmesan cheese Grated


Cook and stir ground beef, sausage and onion in a large saucepan until meat is brown and onion is tender. Drain off excess fat. Stir in remaining ingredients except pasta and cheese. Cover simmer for 2 to 5 hours, stirring sauce occasionally. Cook pasta as directed on package drain. Place drained pasta on a platter or in a large, shallow bowl. Top with sauce sprinkle with Parmesan cheese.

* Sauce can be eaten after 2 hours of simmering, but has a heartier Italian flavor when simmered a longer time.

* Add 1 tablespoon vegetable oil to boiling water when cooking the pasta. This keeps it from boiling over.

Nutritional Facts:

Serves: 8
Total Calories: 444
Calories from Fat: 43

This Italian Spaghetti recipe is from the Family Favorites Cookbook. Download this Cookbook today.

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