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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blue Jay Point Spaghetti

Date Added: December 08, 2009


16 Ounces Spaghetti
1 Pound Lean Ground Beef
1 Teaspoon Olive Oil or lard
1 Onion chopped
1 Cup Mushroom sliced (up to 12)
1/2 Green Bell Pepper chopped
1 Zucchini (about /2 lb)
1/2 Cup Carrot shredded
2 Teaspoons Italian Seasoning
2 Teaspoons Garlic Powder ;
1 Teaspoon Sugar brown
1/8 Teaspoon Cinnamon (or more, to taste)
1 Can Stewed Tomato
1 Can Tomato Sauce
1 Can Tomato Paste
2 Cups Water reserved from cooking
1 1/2 Teaspoons Cornstarch Dissolved In
1 Unit Pepper
2 Cups Water (or replace 1/2 cup with wine
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1. Bring 2-1/2 cups of unsalted water to boil in a covered 4-1/2 quart (or larger) Dutch oven or soup pot.

2. When the water reaches a rapid boil, add the noodles and cook until firm-tender, about 9 minutes.

3. Meanwhile, heat the oil in an extra deep 12-inch nonstick skillet over medium heat.

4. Peel and coarsely chop the onion, adding it to the skillet as you chop.

5. Add the mushrooms and meat to the skillet and raise the heat to medium-high, turning and breaking up the meat from time to time.

6. Cube the green pepper and zucchini, adding the vegetables to the skillet as you chop.

7. Add the carrots, Italian seasoning, garlic powder, sugar, cinnamon, stewed tomatoes, tomato sauce and tomato paste.

8. Stir well. Add the water and stir until all of the tomato paste is well incorporated.

9. Mix the cornstarch with 1 tablespoon of cold water in a small jar that has a lid.

10. Shake well until the lumps disappear and then drizzle the cornstarch over the sauce.

11. Stir well, and season with salt and black pepper if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Bell Pepper, Tomato, Corn, Garlic, Natural Sweeteners, Beef, Onion, Olive Oil allergies.
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