Red Bowl Spaghetti

Red Bowl Spaghetti

7 Reviews 1 Pic
Carol Parker-Perez
Recipe by  Carol Parker-Perez

“A spaghetti dinner combined in one bowl. This is an easy family favorite that is great as 'icebox review' too!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large skillet cook ground beef. Drain excess grease.
  2. In a separate pan saute the onion, garlic, and green bell pepper in olive oil until tender. Add the cooked ground beef, tomatoes, water, Italian seasoning, and ground black pepper. Add salt, if desire. Simmer for an hour.
  3. As simmering time nears, in a large pot cook spaghetti until al dente. Drain.
  4. In a large bowl, toss drained spaghetti with tomato paste. Add cooked sauce; mix well.
  5. Serve warm.

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Reviews (7)

Rate This Recipe
TINKERBELL926
6

TINKERBELL926

THIS WAS GREAT, THO I DID CHANGE IT UP A TINY BIT..I ADDED THE TOMATO PASTE TO THE SAUCE WHILE IT SIMMERED INSTEAD OF TOSSING IT WITH THE SPAGHETTI NOODLES. I LIKE MY SAUCE ON TOP OF MY NOODLES..NOT ALL MIXED TOGETHER..JUST A PERSONAL PREFERENCE

MIKE40
6

MIKE40

Very good. Instead of mixing I pour the sauce over the spaghetti and top with parmesan. Sometimes I add black olives to the sauce. Again, very good recipe.

alarose
2

alarose

Great! Followed to the letter except for type of pasta and was delicious. Used red sundried tomato and herb pasta (so it was really red bowl!), which I'm sure added flavour, but spaghetti would be great too. Tossing with tomato paste is a great idea. Simple, chunky, tasty tomato sauce - whole family wouldn't have me change a thing (not even add olives!) Into the recipe book it goes.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 367 cal
  • 18%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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