1. Using non-stick pan, fry beef until well done. 2. I cook them so that there are fairly large "chunks" of beef (smaller than meatballs). 3. Rinse beef under hot tap water in colander and place aside. 4. In 6-8 quart stock pan, saute onions, bell peppers, shallots& mushrooms in beef stock until soft and clear. 5. Add remaining spices to stock pan, cooking over medium heat. 6. Bring to boil and then immediately add beef. 7. Add tomatoes and other tomato items to stock pan. 8. Bring to a boil and then immediately turn heat to Low. 9. Simmer for 30- 45 minutes. 10. Prepare spaghetti noodles according to pkg directions. 11. Serve immediately. 12. Optional: Serve with grated fresh Parmesan Cheese. 13. Enjoy! ---------------------------------------------------------------------------
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