Spaghetti with Meat Sauce

Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard"

**I have been making this recipe adapted from the Creative Cookbook for at least 30 years now, with it still being my own favourite, always doubling as to have "extra" to freeze for a later date.


1 lb lean ground beef

1 small onion, finely chopped

½ green pepper, finely chopped

1 (15 oz) can tomato sauce

1 (12 oz) can tomato paste

1 (28oz) can diced tomatoes, with liquid

1 pkg. (8 oz) mushrooms, sliced & lightly cooked or 1 (10 oz) can of sliced mushrooms

1 tsp sugar

1 ½ tsp salt (I use less)

1 tsp pepper

1 tsp oregano

1 tsp thyme

½ tsp basil

1 garlic clove, crushed (or more)


Combine meat and onion in Dutch oven; cook until meat is browned and onion tender; drain excess fat.  Add remaining ingredients.  Simmer 1 ½ hours; partially cover.  Simmer 1 hour or until sauce is thick; stir occasionally during cooking. 


Yields:  1 ½ quarts




Cook according to package directions in large pot of boiled water.