2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
1. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
3. Crumble the ground beef in a large skillet. Brown over medium-high heat until there is no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
4. Cook the pasta according to the package directions.
5. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the baked spaghetti with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
1/2 cup (1 stick) butter, melted
4 garlic cloves, minced
1 loaf unsliced French bread baguette, halved lengthwise
4 tablespoons grated Parmesan cheese
Dried Parsley (optional)
1. Preheat broiler. Combine butter, garlic, Parmesan, and paprika. Place bread on cookie sheet. Brush bread halves with butter mixture. Sprinkle lightly with pepper and parsley (optional). Broil until golden brown. Cut into 1-inch-wide slices and serve.