2005

Christi's Ready Spaghetti

Source: Southern U.S. Cuisine

1 pound lean ground beef -- round, sirloin, etc.
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1/2 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon garlic powder
1 can (4 ounces) sliced mushrooms, optional
1 can (14.5 ounces) diced tomatoes
2 cups tomato juice
6 oz dry spaghetti, broken into 4-inch pieces

Brown ground beef in skillet until no longer pink. Add onions and cook just until tender. Drain well and transfer to slow cooker. Add all remaining ingredients except dry spaghetti; stir well. Cover; cook on LOW for 5 to 7 hours, or on HIGH for 2 1/2 to 3 1/2 hours. Turn to HIGH last hour and stir in dry spaghetti.

Makes 4 servings.