Italian Spaghetti

By Beth Anderson on January 10, 2017 at 2:30pm

Cooking with Mary 1/4/17

1/2 cup onion slices
2 TBSP oil1 pound lean ground beef
2 cloves minced garlic or 1/4 to 1/2 tsp garlic powder
1 three ounce can mushrooms with liquid
4 cups diced tomatoes or two 1 lb cans
1 six ounce can tomato paste
2 eight ounce cans tomato sauce
1/4 cup chopped parsley (can use dried parsley)
1/2 tsp oregano, 1 tsp salt, 1/4 tsp thyme, dash of pepper, 1/2 tsp Italian seasoning, 1 tsp salt, 1/4 tsp pepper, 1 bay leaf, 1 TBSP sugar, one cup of water.

Saute onions in Dutch oven until tender, but not brown. Add meat and garlic, brown lightly. Add mushrooms with liquid and remaining ingredients. Simmer, covered, for 2 to 2 1/2 hours or until thick. If you prefer, you can cook in a crock pot after browning meat. If you choose this option, remove cover for a while towards the end, until sauce thickens.