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1 lb. spaghetti
1 lb. lean ground beef
16 oz. fresh mushrooms, sliced
1 T. butter
1 T. olive oil
Small amount of canola oil
Salt, black pepper, oregano
Garlic powder (very generous amount- it's what makes the dish)
1 (28-oz) can tomato sauce
28 oz. water (use the tomato can)
1 (14.5 oz) can tomato paste
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In a large skillet, heat the butter and olive oil over medium heat. Add in mushrooms, and saute for about 10 minutes, until tender.
In a large soup pot, brown the meat in a small amount of canola oil over medium heat. After meat is browned, drain the fat. Add in the cooked mushrooms, tomato sauce, tomato pasta, can of water, salt, pepper, oregano, and plenty of garlic powder.
Bring to a boil, and then turn the heat down to medium-low heat. Cook for 2 hours.
When the sauce is almost done, cook pasta. |
