SPAGHETTI SOUP
1 pound ground sweet Italian sausage
3/4 pound ground beef
4 cups beef stock
1 jar (24 ounces) marinara sauce
3 cups water
1 teaspoon dried basil
Parmesan cheese
8 ounces spaghetti, broken into 1 1/2 inch pieces
- Brown sausage in cast iron skillet.
- Drain grease.
- Add sausage to stock pot.
- Add stock, marinara sauce, water, garlic powder, pepper, salt and basil.
- Cook, covered, on low 4-6 hours to allow flavors to blend together.
- Stir in pasta; cook, covered until pasta is tender, 15-20 minutes longer.