When I asked Matt what he wanted for dinner, he answered as he does the majority of the time: spaghetti. It’s his favorite dish, but I try to always use a different sauce each time. I wasn’t in the mood for spaghetti so I had leftovers.
This is tonite’s creation. Easy!
1 lb. ground beef
1 med. onion, chopped
1 small can mushrooms, drained and juice reserved
2 garlic cloves, minced
1 small can diced tomatoes
1/2-1 cup beef broth
1 tsp. sugar
2 tsp. oregano, rubbed
2 T parsley flakes
salt and pepper to taste
2 bay leaves
In a large frying pan (I used a cast iron skillet) on medium high, add beef and onion. Cook til beef is browned. Drain well. Return to pan and add mushrooms. Cook for a few minutes. Add the rest. Bring to a simmer, reduce heat to medium low, cover and cook for about an hour, stirring occasionally. Add more broth if sauce appears too dry.
Served atop hot cooked spaghetti and leftover homemade bread grilled with butter and garlic.