Ingredients
- 2 tablespoon of oil
- 1 pound of lean ground beef
- 1 can of spaghetti sauce (I used Ragu)
- 1/2 green bell pepper
- 1 tomato
- 2 cloves garlic
- 1 bunch of green onion
- 1 1/4 teaspoon salt
- 1 teaspoon of black pepper
- 1/4 cup of Mezzetta tamed jalapeno pickle juice
- 1/4 cup of chopped Mezzetta tamed jalapenos
- 1 package spaghetti
Directions
1Chop up all the vegetables. When cutting green onions, separate the lighter part of the onion from the green part. Mince garlic.
2In the 4 quarts saucepan on medium-high heat, heat oil and add white part of the green onions. Fry them till they start to turn golden. Add ground beef. Sweat the meat, add green bell peppers cook for about 4 to 5 minutes. Add garlic, jalapenos, tomatoes, salt, and pepper. Cook that for about 5 minutes, add jalapeno’s juice. Cover with the lid and cook for 3 minutes. Add spaghetti sauce and green onions. ( I used Ragu Chunky Sauce Hearty Traditional) Simmer it with a lid on low heat for 5 minutes and serve over the spaghetti.
3To have your spaghetti ready just in time for the sauce, put the water to boil right after you sweat the meat. Enjoy!
