Blue Jay Point Spaghetti Recipe

Directions

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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.
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    Yield: 8 servings