The best spaghetti with okra you'll ever taste! Although it's not technically a Cuban dish, I did create the recipe and it is half my nationality. Beware that it is a little on the spicy side. Great with garlic or French bread.

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Recipe Summary test

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Remove from heat.

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  • Combine spaghetti sauce, okra, sausage, water, mushrooms, hot sauce, onion, bell peppers, garlic, and olives in a large pot; bring to a simmer. Rinse ground beef and add to the pot. Continue to simmer for at least 1 hour.

  • While sauce simmers, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  • Spread spaghetti on serving plates. Cover each with some Cheddar cheese. Add some sauce and top with Parmesan cheese.

Cook's Note:

Spaghetti sauces with garlic, mushrooms, Parmesan cheese, etc. work best for this recipe.

Nutrition Facts

876 calories; protein 44.9g; carbohydrates 82.6g; fat 39.8g; cholesterol 123.9mg; sodium 1452.1mg. Full Nutrition
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