This is a recipe that has a lot of variations to it, meaning you can add to it, omit some things, season differently, whatever you desire. Quite a tasty meal.
Servings: large kettlefulCook Time: length of cooking time for elbow macaroni
1 1/2 pound hamburger
1 large jar spaghetti sauce (I use Prego)
1 large 28 ounce can diced or whole tomatoes
salt and pepper to taste
1/2 teaspoon parsley flakes
1/2 teaspoon dried Italian seasoning
1 medium sized green pepper, chopped
1 medium onion, chopped
2 celery stalks, chopped
2 cups elbow macaroni or bag egg noodles
Brown hamburger, crumbling it up as it cooks. Add onions, green pepper, and celery. As it cooks, the vegetables will soften somewhat.
Once meat is brown, add large-sized jar of any spaghetti sauce (I use Prego) and a large-sized can of diced tomatoes or whole (28 ounce) tomatoes. If using whole tomatoes, squish through fingers to break them up a little. Add seasonings; cover and let simmer while the elbow macaroni or egg noodles are cooking.
After macaroni or noodles are cooked, drain, rinse and combine them with the sauce mixture.
Serve with garlic bread, Texas toast, or sliced bread.
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