Beef & Mushroom
Spaghetti Sauce
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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)