Submitted by Jamie Smith, Elkins, Ark.
• 3/4 lb. spaghetti, cook and drain
• 1 lb. lean ground beef
• 8-10 slices of thick cut bacon
• 1 yellow onion, chopped
• 2 green peppers, chopped
• 3-4 minced garlic cloves
• 8 oz. sliced fresh mushrooms
• 1 can of reduced sodium diced tomatoes (do not drain)
• 2 small cans of no salt added tomato sauce (you can omit this and add an extra can of diced tomatoes if desired)
• 2 tsp hot pepper sauce (Tabasco or Crystal’s)
• 1/4 tsp. black pepper
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 1/4 tsp oregano
• 1/2 tsp basil
Using a large 16in. skillet, cook the bacon until its cooked but not crispy. Set aside bacon and only drain half of the fat. Brown the hamburger meat halfway in the bacon grease and drain most of the fat. Add mushrooms, garlic, peppers and onion in with the hamburger and continue to cook until the hamburger is done. Drain all the fat. Add the tomatoes, tomato sauce, hot sauce and the bacon and mix well. Add the seasonings and stir until blended well. You can add the cooked spaghetti to the skillet so it is a one-pot meal or you can serve it the traditional way with spaghetti covered by the sauce.
