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Recipes from the Methodist community


2 lb. ground beef

1 medium onion, finely chopped

1 green pepper, finely chopped

2 cans (15-oz. each) tomato sauce

2 cans (15-oz. each) tomato paste

1 can (7½-oz.) pitted ripe olives, drained, sliced

2 envelopes Italian-style spaghetti sauce mix with mushrooms

3 c. water

1 Tbs. sugar

1 tsp. crushed oregano leaves

2 cloves garlic, crushed

1 bay leaf, crumbled

16 oz. Italian-style spaghetti noodles

Parmesan cheese

Cook and stir ground beef, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Simmer, uncovered, 1½ hours, stirring occasionally. Place in covered container and refrigerate overnight. Cook spaghetti as directed on package. Heat sauce; serve over spaghetti and sprinkle with Parmesan cheese. Makes 8 servings.



Annie Goin

"Sourdough starter given to me at least 10 years ago by the late Margaret...

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