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From the Kitchen of Elmo Ortez
½ pound ground beef
¼ pound bulk Italian sausage
1 can (15 oz.) tomato sauce
1 can (14-½) stewed tomatoes
1 cup water
1 can (4 oz.) mushroom stems and pieces, drained
2 celery ribs, sliced
4 oz. uncooked spaghetti, broken in half
½ t. dried oregano
salt and pepper to taste
In a skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover simmer for 14-16 minutes or until spaghetti is tender.
Yield: 4-6 servings.