beef and mushroom spaghetti
I've made homemade spaghetti sauce where you simmer the tomatoes and so on, but I really prefer this kind of spaghetti that uses the canned sauce.
**I'd run out of parmesan cheese for this batch, and made more noodles**
You can use whatever kind of mushrooms or sauce you want. I go with white mushrooms because the nutritional label says they have more nutrients than the brown ones and the price is usually the same at the local store. I've been getting 24 ounce cans of Hunt's spaghetti sauce the last so many years because that is currently the cheapest brand at my store and it tastes fine.
ground beef
8 oz fresh white mushrooms
2 - 3 garlic cloves
1/3 to ½ yellow onion
1 can spaghetti sauce
spaghetti noodles
shredded cheddar cheese (optional)
parmesan cheese (optional)
1. Chop the onion and mince the garlic. If needed chop the mushrooms. Rinse them first.
2. Set a pot of water to boil.
3. Put the ground beef in a frying pan and set to cook over medium-high heat. Break up the beef as you stir. About 1/4 into the ground beef cook add the chopped onion and mushrooms. About 2/3 of the way through cooking the ground beef add the minced garlic. If garlic is added too early it scorches. When everything is cooked drain off the grease. Leave the ingredients in the pan.
4. When the water is boiling put in the spaghetti noodles. Snap them in half before adding if desired. Cook according to package directions. Drain the cooked noodles and place them in a bowl or dish.
5. Over low to medium heat add the can of spaghetti sauce to the beef and mushrooms in the frying pan. Stir everything together until heated through and beginning to bubble. Allow to bubble about a minute or two.
6. Pour the sauce over the spaghetti noodles and stir together. Serve topped with shredded chopped cheddar cheese and/or parmesan cheese if desired.
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