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posted: 2/26/2013 6:05 AM

Spaghetti Soup

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  • John Starks/jstarks@dailyherald.comNancy Annino's Spaghetti Soup.

      John Starks/jstarks@dailyherald.comNancy Annino's Spaghetti Soup.

  • John Starks/jstarks@dailyherald.comNancy Annino's Spaghetti Soup.

      John Starks/jstarks@dailyherald.comNancy Annino's Spaghetti Soup.

 

1 pound lean ground beef or bulk Italian sausage (or 50-50 mix)

cup chopped onion

cup chopped red pepper

cup chopped green pepper

cup chopped celery

1 medium carrot chopped

2 cloves minced garlic

2 cups water

2 cans (14 ounces each) diced tomatoes (for a spicy version, choose tomatoes with green chilis 1 jar/can (13-15 ounces) prepared pasta sauce

1 tablespoon sugar

teaspoon Italian seasoning

teaspoon salt

teaspoon black pepper

Pinch of red pepper flakes

4 ounces long thin pasta (fettuccine, linguine or spaghetti) broken into 2-inch pieces

In a Dutch oven over medium heat cook meat, breaking it up as it cooks. Add onion, peppers, celery and carrots and cook 5 minutes. Add garlic continue cooking until vegetables are tender and meat is no longer pink. Drain off excess grease.

Add water, tomatoes with juice, sauce, sugar and spices. Bring to a boil and add broken pasta. Stir well and submerge noodles. Reduce heat and simmer, uncovered, about 15 minutes until pasta is tender. Serves six to eight.

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