Blue jay point spaghetti
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Blue jay point spaghetti
  Spaghetti    Italian    Pasta  
Last updated 6/12/2012 1:09:20 AM. Recipe ID 36234. Report a problem with this recipe.
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      Title: Blue jay point spaghetti
 Categories: Italian, Pasta
      Yield: 1 Servings
 
     16 oz Thin spaghetti noodles
      1 lb Extra lean ground beef
      1 ts Olive oil
      1 md Onion; chopped
      1 c  Mushrooms; sliced
    1/2 md Green pepper; chopped
      1 md Zucchini; (about /2 lb)
    1/2 c  Carrots; shredded
      2 ts Italian seasoning
      2 ts Garlic powder
      1 ts Sugar
    1/8 ts Cinnamon
      1 cn (14-1/2 oz) Italian style
           -stewed tomatoes
      1 cn (8 oz) tomato sauce (no salt
           -added)
      1 cn (6 oz) tomato paste (no salt
           -added)
      2 c  Water
  1 1/2 ts Cornstarch
           Salt and pepper to taste
      2 c  Water; (or replace 1/2 cup
           -with wine
 
  1. Bring 2-1/2 cups of unsalted water to boil in a covered 4-1/2
  quart (or larger) Dutch oven or soup pot. When the water reaches a
  rapid boil, add the noodles and cook until firm-tender, about 9
  minutes.
  
  2. Meanwhile, heat the oil in an extra deep 12-inch nonstick skillet
  over medium heat. Peel and coarsely chop the onion, adding it to the
  skillet as you chop. Add the mushrooms and meat to the skillet and
  raise the heat to medium-high, turning and breaking up the meat from
  time to time.
  
  3. Cube the green pepper and zucchini, adding the vegetables to the
  skillet as you chop. Add the carrots, Italian seasoning, garlic
  powder, sugar, cinnamon, stewed tomatoes, tomato sauce and tomatyo
  paste. Stir well.
  
  4. Add the water and stir until all of the tomato paste is well
  incorporated. Mix the cornstarch with 1 tablespoon of cold water in a
  small jar that has a lid. Shake well until the lumps disappear and
  then drizzle the cornstarch over the sauce. Stir well, and season
  with salt and black pepper if desired. Serve at once over hot drained
  noodles.
  
  Contributor: Orange County Register Food Section Yield: 8 servings
  




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Recipe ID 36234 (Apr 03, 2005)

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