Category : Beef
Author : Pat
Hits : 5543
Date : 03/01/2001
1 pkg Spaghetti (8 ounces) Salt to taste 1 clove Garlic, minced 1 Green pepper, cut into strips 1 tbsp (15 ml) Fresh oregano, chopped OR 1 tsp (5 ml) dried oregano, crumbled 1/4 pound Cheese: provolone, mozzarella or fontina, sliced 1 pound Ground beef 1 large Onion, sliced 1/2 pound Fresh mushrooms, sliced 1 jar Spaghetti sauce (16 oz)
Cook spaghetti. Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick. In large skillet, fry patties until browned on both sides. Sprinkle with salt. Remove patties to platter. Add onion to drippings in pan and cook until tender. Add garlic, mushrooms and peppers. Cook until tender-crisp. Drain off fat. Stir the oregano and spaghetti sauce into vegetables and heat to boiling. Simmer for 1 minute. Return beef patties to skillet. Top each with a cheese slice and heat through. Drain spaghetti and place on serving platter. With pancake turner, transfer patties and pour sauce over whole mixture. Garnish with fresh oregano if desired.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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