In a 12-inch skillet, cook 1 pound lean (at least 80%) ground beef with the onion, garlic and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a bowl; line with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to skillet; discard paper towelsand any juices in the bowl. Continue with step 3.
The sauce may look ready to eat after heating to a boil. However, the longer cook time over low heat is necessary to develop the flavors.
A tightly held bundle of spaghetti, about the diameter of a quarter, weighs about 4 ounces.
Heat to boiling. Reduce heat just enough so mixtures bubbles gently and doesn't spatter.
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