Sandy's Spaghetti with Meat Sauce


1 pound lean ground chuck

1/2 cup finely chopped onion

1/2 cup finely chopped red bell pepper

2 tablespoons margarine

1 cup sliced fresh mushrooms

2 cloves garlic, finely minced

1 (16-ounce) can tomatoes, cut up and undrained

1 (6-ounce) can Italian tomato paste

1 packet Spaghetti Seasoning (I use McCormick's)

1-1/2 heaping teaspoon Italian Seasoning

1-1/4 cup water

1/4 cup dry red wine

1 bay leaf

8 ounces spaghetti (cooked according to package directions)


In a large saucepan cook meat until it is no longer pink and drain off all excess grease.

In a small skillet, saute onion and bell pepper in 2 tablespoons margarine until tender.

Add sauteed onion, bell pepper, and next 10 ingredients. Stir well, and bring just to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Remove bay leaf and discard.

Cook and stir sauce until thickened and bubbly. Continue stirring and cook for a couple more minutes. If sauce seems too thick, add a more water, a little at a time, until it is the right consistency. If you add more water, you will probably want to add more Italian seasoning.

Meanwhile, cook spaghetti according to package directions. Drain and rinse well. Serve sauce over spaghetti.

Serves 4.

Note: This is so easy! I serve with a garden salad and garlic bread.