Recipe - Blue Jay Point Spaghetti

16 ounce Thin spaghetti noodles
1 pound Extra lean ground beef
1 teaspoon Olive oil
1 md Onion; chopped
1 cup Mushrooms; cut or sliced up
One half md Green pepper; chopped
1 md Zucchini; (about /2 lb)
One half cup Carrots; shredded
2 teaspoon Italian seasoning
2 teaspoon Garlic powder
1 teaspoon Sugar
1/8 teaspoon Cinnamon
1 cn (14One half oz) Italian style
stewed tomatoes
1 cn (8 oz) tomato sauce (no salt
added)
1 cn (6 oz) tomato paste (no salt
added)
2 cup Water
1 One half teaspoon Cornstarch
Salt and pepper to taste
2 cup Water; (or replace One half cup
with wine

1. Bring 2One half cups of unsalted water to boil in a covered 4One half quart (or
larger) Dutch oven or soup pot. When the water reaches a rapid boil, add
the noodles and cook until firmtender, about 9 minutes.

2. Meanwhile, heat the oil in an extra deep 12inch nonstick skillet over
medium heat. Peel and coarsely chop the onion, adding it to the skillet as
you chop. Add the mushrooms and meat to the skillet and raise the heat to
mediumhigh, turning and breaking up the meat from time to time.

3. Cube the green pepper and zucchini, adding the vegetables to the skillet
as you chop. Add the carrots, Italian seasoning, garlic powder, sugar,
cinnamon, stewed tomatoes, tomato sauce and tomatyo paste. Stir well.

4. Add the water and stir until all of the tomato paste is well
incorporated. Mix the cornstarch with 1 tablespoon of cold water in a small
jar that has a lid. Shake well until the lumps disappear and then drizzle
the cornstarch over the sauce. Stir well, and season with salt and black
pepper if desired. Serve at once over hot drained noodles.

Contributor: Orange County Register Food Section Yield: 8 servings

Posted to MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on Mar
25, 1998