Spicy Spaghetti With Mushrooms


1 pound ground beef

1/4 cup chopped onion

3 (8-ounce) cans tomato sauce

1 (6-ounce) can tomato juice

1 (3-ounce) can sliced mushrooms, drained

1/2 teaspoon garlic salt

1/2 teaspoon chili powder

1/2 teaspoon dried whole oregano

1/2 teaspoon crushed red pepper

1/2 teaspoon dried whole basil

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon parsley flakes

1/2 teaspoon chopped chives

1 bay leaf

1 1/2 cups water

Hot cooked spaghetti


Combine ground beef and onion in a large Dutch oven. Cook until browned; drain. Stir in remaining ingredients except spaghetti. Cover, reduce heat, and simmer 2 hours. Remove bay leaf. Spoon sauce over spaghetti.

Yield: 4 servings

Recipe by Trisha Mullan in Southern Comfort 1985 Annual Recipes


I tried this spaghetti recipe as it is similar to one of my own. However, I did add spice to it. I live in New Mexico and we love our green chili and jalapenos. Add a few pieces of garlic bread for the table and it was a solid meal. It’s easy, simple, and tasty.

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