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1
Saute onions, bell peppers and mushrooms in olive oil until tender.
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2
Add garlic about halfway through saute.
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3
Work the steak sauce through the raw ground beef.
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4
Remove vegetables from pan and set aside.
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5
Add ground beef to the pan and brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2-teaspoon salt.
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6
Drain the fat from the pan.
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7
Add the vegetables back to the pan with the beef.
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8
Add tomato sauce, tomato paste and 1 1/2 cans diced tomatoes.
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9
(These may or may not be needed, the recipe is somewhat imprecise).
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10
Gradually add the remaining oregano and the wine, stirring occasionally.
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11
Simmer for 25 minutes.
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12
Add pinch of sugar.
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13
Add cooked spaghetti noodles and mix thoroughly.
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14
Pour 1/2 of the spaghetti mixture into a greased baking pan.
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15
Top with sliced cheddar cheese.
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16
Add remaining spaghetti mixture and top with mozzarella and Parmesan.
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17
If the pepperoni is low fat, it can be added on top of the cheese at this time.
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18
If not, it should be cooked in the microwave for 2 minutes, on a paper towel, until the grease runs out, then added 5 minutes before the spaghetti is ready to come out of the oven.
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19
Bake 20 minutes at 375 degrees F.
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20
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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21
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
