I've been making spaghetti for as long as I've been in a kitchen. It's always been one of my favorites. A friend of mine told me once my spaghetti was the best he's ever eaten, so considering I was only 24 at the time, I was inspired to keep perfecting the dish any chance I got. Hope everone enjoys.
1In a large, 13 inch, deep frying pan, melt the butter and oil together on med./low heat. Add chopped bell pepper, onion, mushrooms and minced garlic to oil. Satee and stir for about 5 minutes. turn off heat and set aside.
2Put the ground chuck in large bowl. When vegetables have cooled for a few minutes, add them to the raw ground chuck. Using plastic gloves, incorperate the vegetables into the meat thourghly.
3Put the skillet back on med./low heat. Add the meat/veggie mixture, add a lid, and brown the meat mixture. (8 to 10 minutes)
4After meat mixture has browned, add tomato sauce, diced tomatoes, water, and both pkgs. of spaghetti seasoning. Stir well.
5Next, add all the rest of the seasoning ingredients. Stir well again. Add lid and continue to simmer on med./low heat for about 30 more minutes. Stirring occasionally.
6While spaghetti sauce is simmering, add 2 qts. water to a larg boiling pot. Add 1 teas. olive oil, and a 1/2 teas. salt on hi heat. When water starts boiling, break the spaghetti pasta in half, then add to water. Boil 6 to 8 minutes, unless pkg. directions instruct longer.
7When pasta is done, drain, add 2 TBLS. butter, then fold well.
8Salt or garlic salt the spaghetti sauce to taste. Serve with your favorite garlic bread.