Mar 31, 2013
I did not want to overcook the veggies, so I removed them from the skillet before I browned the beef. This has nice flavor, but the one criticism that I have is that it was a tad on the dry side. The spaghetti really soaked up the sauce, so the next time I would increase that by at least half and, perhaps, even double it. I used sliced bell peppers, sliced baby bok choy, julienned carrots, vertically-sliced red onion, and snow pea pods for the vegetable blend, and it worked out well. This is a lot of pasta for 4 servings, and depending on what else you serve with it, it may be 6 servings. We enjoyed and will make again.
—lutzflcat
