Souper Spaghetti

• 1 pound Lean Ground Beef
• 1 whole Medium Onion, Chopped
• 1 whole Small Green Sweet Pepper, Chopped
• 1 whole Stalk Celery, Chopped
• 1 whole Medium Carrot, Chopped
• 1 teaspoon Minced Garlic
• 2 cans (14.5 Oz. Can) Diced Tomatoes, Undrained
• 2- 1/2 cups Water
• 1 jar (13 To 15 Oz. Jar) Spaghetti Sauce
• 1 Tablespoon Sugar
• 1/2 teaspoons Dried Italian Seasoning, Crushed
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 6 ounces, weight Spaghetti, Broken Into 2 Inch Pieces

1. 1.
2. In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently.
3. Drain excess fat.
4. 2.
5. Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, and black pepper.
6. Bring mixture to boiling.Add broken spaghetti.
7. Return to boiling.
8. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender.
9. Serve immediately or serve next day for more full flavor.
10. This is awesome the next day!

ground beef, onion, green sweet pepper, stalk celery, carrot, garlic, tomatoes, water, sugar, italian seasoning, salt, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/souper-spaghetti/ (may not work)