Time ~ 35 minutes
Ingredients:
1-pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
2 cloves garlic, minced
2 14.5-ounce cans no-salt-added diced tomatoes, undrained
1 14-ounce jar spaghetti sauce
1 cup water
1 tablespoon quick-cooking tapioca, crushed
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
2 ounces dried spaghetti, broken into 2- to 3-inch pieces
Directions:
1 – In large skillet cook ground beef, onion, sweet pepper, celery, carrots, and garlic over medium heat until meat is brown, and vegetables are tender. Drain off fat and transfer to 3&1/2 – 4 quart slow cooker. Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, cayenne pepper.
2 – Cover and cook 8-10 minutes on low-heat OR 4-5 hours on high-heat.
3 – If on low-heat, turn to high heat and stir in spaghetti. Cover and cook 15-20 minutes or until pasta is tender.
Makes 6 Servings – about one cup each
Per serving ~ 252 calories
