WESTERN SPAGHETTI

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Western Spaghetti image

My mom has been making this as long as I can remember. It is easy, can be eaten right away but it is better if stands for a day or two.

Provided by FoodieAtHeart

Categories     Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 -2 tablespoon oil or 1 -2 tablespoon cooking spray
1 small yellow onion, diced
1 green pepper, diced (optional)
1 stalk celery, chopped (optional)
1 -1 1/2 lb ground beef or 1 -1 1/2 lb ground turkey
1 (32 ounce) can vegetable juice (V-8 is best)
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 lb spaghetti, your favorite style (I prefer angel hair, it cooks faster)
1 (8 ounce) jar sliced Spanish olives (the green ones)
salt and pepper
2 cups cheddar cheese, shredded

Steps:

  • In a dutch oven coat bottom with oil or cooking spray. Saute onion, green pepper, and celery. Add ground meat and continue cooking until brown. Drain fat.
  • Add vegetable juice, tomato sauce, and tomatoes. You substitute your favorite spaghetti sauce for the tomato sauce and tomatoes, but the vegetable juice is key.
  • Bring mixture to a boil.
  • Add spaghetti. Cook until spaghetti is al-dente.
  • Add olives, stir to incorporate.
  • In the bottom of serving dishes sprinkle cheese and dish warm stew on top.
  • Good with garlic bread and a salad.
  • Doubles or triples well.

Nutrition Facts : Calories 746.1, Fat 33.5, SaturatedFat 13.7, Cholesterol 91, Sodium 1812.5, Carbohydrate 76.5, Fiber 7.1, Sugar 12.9, Protein 36.3

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