Ingredients:
1 lb ground beef
1 large onions, roughly chopped
1 -2 clove garlic, minced
salt and pepper or Lawry’s Seasoned Salt, to taste
italian seasoning
oregano
3 (8 ounce) cans tomato sauce
8 ounces fresh sliced mushrooms or 8 ounces canned mushroom stems and pieces
1 (15 ounce) cans pitted ripe olives, drained
1 -1 1/2 cup frozen corn
grated parmesan cheese
1 lb thin spaghetti or 1 lb spaghettini, cooked al dente
Directions:
Cook and drain spaghetti.
Brown ground beef in large skillet over medium high heat.
Add chopped onion and minced garlic and continue to brown for 5 minutes or until onions are translucent.
Quickly stir in seasonings.
Mix tomato sauce into meat mixture.
Add water as necessary to regulate thickness.
Simmer until sauce reaches preferred consistency.
Add mushrooms, olives, and corn and cook, stirring, for 3-4 minutes.
Mix sauce into drained spaghetti.
Serve with grated parmesan cheese.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.