Blue Jay Point Spaghetti Recipe

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   1.

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   Bring 2-1/2 c. of unsalted water to boil in a covered 4-1/2 qt (or possibly larger) Dutch oven or possibly soup pot.

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   When the water reaches a rapid boil, add in the noodles and cook till hard-tender, about 9 min.

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   2.

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   Meanwhile, heat the oil in an extra deep 12-inch nonstick skillet over medium heat.

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   Peel and coarsely chop the onion, adding it to the skillet as you chop.

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   Add in the mushrooms and meat to the skillet and raise the heat to medium-high, turning and breaking up the meat from time to time.

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   3.

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   Cube the green pepper and zucchini, adding the vegetables to the skillet as you chop.

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    Add in the carrots, Italian seasoning, garlic pwdr, sugar, cinnamon, stewed tomatoes, tomato sauce and tomatyo paste.

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    Stir well.

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    4.

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    Add in the water and stir till all of the tomato paste is well incorporated.

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    Mix the cornstarch with 1 Tbsp.

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    of cool water in a small jar which has a lid.

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    Shake well till the lumps disappear and then drizzle the cornstarch over the sauce.

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    Stir well, and season with salt and black pepper if you like.

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    Serve at once over warm liquid removed noodles.

* Per serving · 4 servings · Values may vary.