Ingredients
1 pound ground beef1 medium green pepper, chopped1 small onion, chopped2 garlic cloves, minced1-1/2 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 tablespoon chili powder1 tablespoon grape jelly1/2 teaspoon salt6 ounces uncooked thin spaghetti, halved
Preparation
In a Dutch oven, cook beef, green pepper, onion and garlic over medium heat, breaking beef into crumbles, until meat is no longer pink and vegetables are tender, 8-10 minutes; drain.
Add water, tomatoes, tomato sauce, chili powder, jelly and salt. Bring to a boil. Stir in spaghetti. Reduce heat; simmer, covered, until spaghetti is tender, 6-8 minutes.
