Ingredients
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1/2 lb lean ground beef
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2 (8 ounce) cans no-salt-added tomato sauce
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1 (14 1/2 ounce) can stewed tomatoes
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1 cup water
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1 (4 ounce) can mushroom stems and pieces, drained (I will use fresh mushroom)
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2 celery ribs, sliced
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4 ounces uncooked spaghetti, broken in half
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1/4 teaspoon dried oregano
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salt and pepper
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1/4 lb bulk Italian sausage
Instructions
- In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.