| • |
1 cup chopped onion |
| • |
1 pound lean ground beef |
| • |
8 ounces mushrooms, sliced |
| • |
¼ teaspoon basil |
| • |
½ teaspoon garlic powder |
| • |
½ teaspoon oregano |
| • |
2 (14.5 ounce) cans diced tomatoes |
| • |
1 (6 ounce) can tomato paste |
| • |
Salt and black pepper, to taste |
| • |
1 green bell pepper, cored, seeded and cut into chunks |
| • |
1 pound spaghetti, cooked and drained |
| • |
Grated Parmesan cheese |
| |
| Cook onion and ground beef together in a Dutch oven set over medium-high heat. Cook until meat is browned. |
| Add mushrooms, basil, garlic powder, oregano, tomatoes, tomato paste, salt and pepper. Reduce heat, cover Dutch oven and simmer for 45 minutes, stirring occasionally. |
| Add bell pepper; simmer for an additional 15 minutes. |
| Serve sauce with cooked spaghetti and Parmesan cheese. |
|
 |
|
