Ingredients:

• 2 seven-ounce cans sliced or whole mushrooms
• 1 32-ounce bottle Rao's marinara
• 1 pound hamburger, 85% lean
• 1 tablespoon olive oil
• 1 teaspoon dried onion
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon Italian seasoning

Recipe:

Mix one pound hamburger well with one teaspoon minced garlic and one teaspoon dried onion in a large bowl.

Select a good-sized frying pan sufficient to easily hold the hamburger. Pour a tablespoon of olive oil into it and see that it is dispersed to cover the bottom of the pan. Preheat — medium heat.

Move well mixed hamburger from the bowl to the frying pan. Cook until uniformly browned, stirring regularly.

Drain the excess fat from the frying pan to a disposable jar, then rinse the bowl you've been using, then transfer the drained, cooked hamburger to it.

Add ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon Italian seasoning to the hamburger in bowl. Mix well.

In large saucepan, combine 32 ounce jar of Rao's marinara, the prepared hamburger, the two 7 ounce cans of sliced or whole mushrooms, stir until well mixed.

Simmer for 30 minutes over low heat; don't let it boil. Serve with your pasta. The sauce will keep for several days in the refrigerator, and can also be used (for instance) for sloppy joes, meatball subs, etc. Enjoy!

#spaghetti #recipe #food

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