Spaghetti Medley

Spaghetti Medley


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Sometimes spaghetti gets boring, but not this spaghetti. Try this delicious vegetable and meat pasta tonight for a little something new.

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Time needed

8 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 1 box spaghetti
  • ¾lb ground beef
  • 8 cups cold water
  • 1 cup onions, thinly sliced
  • 2 tomatoes, diced
  • 1½ cups mushrooms, sliced
  • 3 cloves garlic, sliced
  • ½ green bell pepper, diced
  • 4 teaspoons salt
  • ½ can crushed tomatoes with basil
  • 1 sprig fresh basil
  • 1 tablespoon sugar
  • ¼ teaspoon red pepper
  • 1 tablespoon olive oil

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In a skillet, heat the oil and add the beef, cooking until browned. Make sure to use your spoon to crumble up the pieces. In an iron skillet, combine the spaghetti, water, onion, garlic, bell pepper, mushrooms and 2 teaspoons salt. Cook over medium heat until the pasta is cooked to al dente. Drain, leaving 1 cup of water in the skillet. Reduce the heat and stir in the remaining ingredients and cooked beef. Bring to a boil and cook until heated through. Remove from heat and serve.

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