Beef & Mushroom
Spaghetti Sauce
                 INGREDIENTS:

1 lb. Ground Beef
2 Onions diced
1/2 lb. Mushrooms
2 Tablespoons Vegetable Oil
6-8 oz Pasta
2 large cans Tomato Sauce (at least 32 oz total)
1 small can Tomato Paste                             
about 1/4 stick of Butter                            
Couple pinches of Salt, Pepper Oregano and Garlic
POWDER
















NOTE: For this particular sauce, I use ONLY Contadina
products.
This time I cooked in a large pot, but originally I made it in
an electric skillet. Yes, the taste is different but still delish.

Quickly rinse Mushrooms under cold water individually,
and lay to dry on clean towel. The minute you rinse the
Mushrooms they begin to get soft and release their water,
so it's important to NOT rinse them off until right before
you're going to cook them.















Dice the Onions. Cut off stems of Mushrooms and slice.

Add Mushrooms, Onions and Butter to saute pan, saute
medium flame.
































Put Ground Beef, Vegetable Oil and Seasonings into large
pot. Begin to brown the Ground Beef. Add the
Mushroom/Onion saute to the Ground Beef and stir.















Add the Tomato Sauce and Paste, medium flame, stir in
well. Add a bit of water if too thick. Boil, drain and plate
your pasta. Top with Sauce and Cheese.
















Don't forget, after refrigerating, Spaghetti sauce ALWAYS
tastes better the next day too!!! (I freeze a lot of mine)
Click HERE for video
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