veggie-speghetti

I love my new cast iron skillet! I made this for dinner in it last night. I have never made speghetti like this before but really liked it, so I thought I'd share. Here's what I used:

1 lb ground beef

1 Cup of sweet corn

1 Cup of diced green pepper

1 Cup of diced orange pepper

1 Cup of  sliced mushrooms

1 1/2 Cup of diced celery

1 jar of roasted garlic speghetti sauce

1/4 Cup of Sugar (I always put sugar in my speghetti...yumm...)

This is enough for about 6 adults, so adjust accordingly. I browned the meat first and then threw everything else in and cooked for about 15 minutes. The veggies were still real crunchy (which I like). You could cook those separate for a little bit if you wanted them softer. Or you could keep it on the oven on low for an hour or so and that would soften them. (Michael didn't get home for dinner until almost 2 hours after he thought so it simmered on the stove for him for a LONG time and his veggies were softer). So just cook your noodles and drain them, pour some of this on, add some parmasean  cheese and woo-la! =) It was really easy, pretty fast and a really good way to get a lot of veggie's in. I would have added black Olives too if I had had any. And I thought about carrots too, (didn't have any) maybe grated?... next time... Enjoy!