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“Easy and delicious. Recipe courtesy of Taste of Home 2009 Contest Winning Annual Recipes and Jennifer Mai of Pierceville, Kansas.”
READY IN:
3hrs
SERVES:
6
YIELD:
6 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink and drain.
  2. Stir in the tomato juice, tomato paste, mushrooms, and seasonings and bring to a boil.
  3. Reduce heat and simmer uncovered for 2 1/2 hours, stirring occasionally. Discard bay leaves and serve over spaghetti.

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