elle's easy spaghetti

I will use measurements that suit my family which usually includes two adult males and one adult female with leftovers for two lunches. This dish re-heats well.

Ragu Spaghetti Sauce--one large jar. We use the Mushroom and Peppers flavor.
Spaghetti noodles--16 ounces
Ground Beef--2 pounds (we like it beefy)
Onion cut up--one small
Garlic--minced (I use jarred)/one-two teaspoons or to taste
Frozen and Cut Up Green, Red and Yellow peppers--one cup or to taste
Parmesan Cheese for topping.

Alternative additions and/or replacements--fresh cut up zuchinni/italian sausage/extra mushrooms.
Special tip--adding a teaspoon of granulated sugar will reduce acidity and enhance flavors. This applies to tomato based soups and chilis also.


Cook in olive oil until tender: onion and frozen vegetables adding garlic the last couple of minutes to avoid burning.
Remove from pan and brown ground beef untill done and drain grease in a collandar placed in a dish or pan to catch the grease.
Put cooked vegetables back into the pan adding the jar of sauce, the sugar, and the drained beef.
Let simmer for several minutes.

Add noodles to salted boiling water and cook according to directions. We prefer an aldente or firm noodle.

Put noodles on plate, top with beef sauce and sprinkle with cheese to taste.
Enjoy!