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Add all dry ingredients to ground beef and brown, on low heat, and drain when done. Mix one pop can of tomato juice, one a half pop cans of water, and one can of stewed tomatoes (Italian style). Stir in two small envelopes of spaghetti mix. Add browned ground beef, mushrooms, peppers, onions garlic and seasoning. Bring to a boil and simmer for one hour, stirring often.
Let sit for two or three hours. Cook one 16-ounce pack of spaghetti pasta and serve with the sauce.
This recipe was provided by Monique Hoffschneider from Mesa.