Anne'S Spaghetti Sauce

• 1 lb. ground beef
• 1/2 c. chopped yellow onion
• 1/2 c. chopped bell pepper
• 1 small can mushroom pieces (not drained)
• 1 (14 oz.) spaghetti sauce
• 1/2 c. tomato catsup
• 1/2 tsp. salt to taste
• pepper to taste

1. Using large skillet or Dutch oven, brown meat and drain off fat
2. using
3. strainer.
4. Return
5. to
6. heat;
7. add
8. onion, bell pepper and
9. mushrooms
10. (with
11. liquid
12. from
13. can).
14. Cook until onions
15. are translucent, stirring often.
16. Add spaghetti sauce, catsup, salt and pepper.
17. If sauce is too thick, water may be added
18. until desired
19. consistency
20. is reached.
21. Simmer for at least 30
22. minutes to
23. blend flavors, longer if needed.
24. Serve over cooked thin spaghetti or vermicelli.

ground beef, yellow onion, bell pepper, mushroom, spaghetti sauce, tomato catsup, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612671 (may not work)