Spaghetti

Prep Time: 5 minutes
Cook Time: 20 Minutes

1 lb lean ground beef
2 T canola oil
1 c yellow onion(diced)
10 large button mushrooms
(sliced)
1 large can crushed tomatoes
3 T tomato paste
1/4 c chopped fresh basil or
3 T dried basil
3 T chopped fresh oregano or
1 T dried oregano
3 T chopped fresh parsley or
1 T dried parsley
2 T garlic powder
salt and pepper to taste
1 pkg thin spaghetti noodles
fresh grated Parmesan cheese

1. In a large sauce pan, put water on to boil (for noodles).

2. In a large skillet, heat oil over medium high heat. Add onions and saute for 2 minutes.

3. Add mushrooms to onions and saute until mushrooms are tender and release their juices.

4. Add meat to the onion and mushroom mixture and cook until there is no pink in the meat.

5. Once the meat is fully cooked, add in the garlic, basil, oregano, and parsley and stir to combine.

6. Add in the crushed tomatoes, tomato paste, salt and pepper. Stir and bring to a low simmer. Cover and reduce heat to low and cook until noodles are done, stirring occasionally.

7. Once the water is boiling, add noodles to the water and stir. Salt the water to season the noodles.

8. When the noodles are no longer tough, drain and return the noodles to the same pot. Pour sauce over the noodles and stir to combine.

9. Serve plated with some fresh grated Parmesan cheese and a sprinkle of fresh parsley.

Note: You can make this recipe with bell peppers if you like. Just add them with the onions and mushrooms and saute until tender.

ENJOY!