SPAGHETTI SUPREME
4 bacon strips, diced
½ lb (250 g) ground beef
2 celery ribs, chopped
1 large onion, chopped
1 cup (250 ml) sliced fresh mushrooms
½ cup (125 ml) chopped green pepper
1 can (10 oz – 315 g) condensed tomato soup, undiluted
1 teaspoon (5 ml) Worcestershire sauce
Pinch salt
Dash pepper
4 oz (125 g) spaghetti or angel hair pasta, cooked and drained
Prepare:
In a skillet, cook bacon until crisp. Remove with a slotted spoon and set aside.
In the drippings, cook beef, celery, onion, mushrooms, and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the soup, Worcestershire sauce, salt, pepper, and bacon; mix well.
Stir in pasta.
Cover and simmer 20 minutes or until heated through.
Serves 4.
Recipe by Shannon Donnan, Saskatoon, SK , Canada
