Jennifer’s Hidden Spaghetti

Jennifer’s Hidden Spaghetti

2 pounds ground chuck
2 (8 ounce) cans tomato sauce
1 pound Velveeta cheese, cubed
1 (1 pound) box thin spaghetti noodles
3 green onions, coarsely chopped
1 white onion, peeled and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 clove garlic, peeled and mashed
1-2 carrots, peeled and cut into 1-inch pieces

In a large pot, fill with water and bring to a boil. Once water is boiling, add salt to the water. Cook noodles in boiling water according to package directions. In a food processor, add green onions, white onion, bell pepper, garlic and carrots. Process vegetables until they are finely minced. Set aside. In a large skillet, brown ground beef and drain. Return beef to skillet. Add veggies to cooked beef and cook until tender. Drain noodles when done. In a Dutch oven, mix together half of the meat and vegetable mixture with 1 can of tomato sauce and half of the noodles. Repeat with remaining meat mixture, noodles and tomato sauce. Once everything is mixed together, add Velveeta cubes. Cover Dutch oven for 5 to 10 minutes, to allow cheese to melt. Mix again and serve hot.

Makes 8 to 10 servings