I made this recipe first exactly as written on a busy weeknight, and it was good. We all liked it, and the left overs were all eaten. I did use a few less noodles because we like it saucy.
The second time I made I sautéed green peppers, celery, onions, and mushrooms in the beef, added some garlic and Italian seasoning to the meat and veggie mixture, then deglazed the pan with 1/2 cup of red wine. I then added the jar of spaghetti sauce. I would only do this for company or on weekend when I have more time, but it was EXCELLENT! It turned it from good, to amazing. I was trying to use up the veggies so they wouldn't go bad, and it made a world of difference. My kids said it was the best spaghetti they'd ever had. They are 4 and 6 year old boys.
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Feb. 15, 2014