Kim's Spaghetti


1 pkg. Vermicelli noodles
2 lbs. ground beef
1/2 onion, minced
1/2 green bell pepper, minced
1 jar Ragu traditional spaghetti sauce
2 cans tomato sauce
1 can Rotel tomatoes
1 tsp basil
1 tsp parsley
1 tsp red pepper
1 tsp sugar
Salt and pepper to taste


Brown ground beef with onions, bell peppers, and salt and pepper to taste; drain. Add Ragu, tomato sauce, Rotels, basil, parsley, red pepper, and sugar; simmer on low for 1 hour; adjust salt and pepper to taste; add water as needed. Boil Vermicelli to just about done; still firm; drain and rinse; add to spaghetti sauce. Cover, turn off burner and let rest for 30 minutes before serving. Serve with fried cornbread!

From my kitchen!