2 lbs pounds American raised Angus ground chuck
( you could use ground turkey or even chicken or lamb as well.)
1 cup finely chopped onion or the equivalent of rehydrated onions
1 small green sweet pepper, chopped or about a 1/4 cup rehydrated green peppers
2 cloves garlic, minced or he equivalent of rehydrated garlic
6 cups water
2 14-1/2-ounce cans diced tomatoes or one quart of home made.
1 13- to 15-ounce jar spaghetti sauce or one quart of home made
3 tablespoon sugar
1/2 teaspoon dried Italian seasoning, crushed or 1/2 as much if using fresh
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground is best
Tiny pinch of crushed red pepper
8 oz ( half a pound) spaghetti, broken into 2-inch pieces
1. In large saucepan or Dutch oven, cook meat, onion, bell pepper and garlic ,until vegetables are tender and meat is no longer pink. Drain off excess fat, consider rising the meat under hot water.
At this stage you can go to ways, you can put in a Crockpot or you can leave it in the Dutch oven.
If doing it in the Crockpot turn it to high after adding every last ingredient and walk away for an hour or so.
2. Add water, un-drained tomatoes, spaghetti sauce, sugar, and seasonings. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. Feed 5 easily.
This is a great meal for the Sabbath...