Spaghetti

Author: Killis Haraway

Ingredients:

16 Oz spaghetti pasta
1 lb ground sirloin or other high quality ground beef
1 bell pepper chopped
1 medium size white onion chopped
1 16 Oz can whole tomatoes
1 15 Oz can tomato sauce
1 8 Oz jar whole mushrooms
3 smashed cloves fresh garlic
1/4 C olive oil
2 Tbs basil
2 Tbs oregano
2 Tbs thyme
1/4 C red wine (burgundy or Merlot)

Method:

Prepare all ingredients before cooking (chop all vegetables, etc.) Add olive oil to a cast iron skillet and heat on medium heat for 2 minutes. Add ground beef and cook until brown. When meat is browned push to the side of the pan making room to cook the vegetables. Add the bell pepper and onion and cook until transparent and tender. Mix the meat with the vegetables. continue cooking on medium heat for about 10 minutes. Add the basil, oregano, thyme, and garlic and incorporate well. Add the tomatoes (slice them into 1/4 inch slices). Add the tomato sauce and stir all ingredients to incorporate them. Add the mushrooms. Add the wine to the sauce and simmer for 30 minutes. In a large pot add water and cook pasta according to directions (boil for about 9 minutes or until al dente`).

Note: Black olives are also really good with this recipe. If you are so inclined you may add 1/2 a can of whole black olives cut into halves.

Serve in pasta bowls on top of a mound of spaghetti and top with parmesan cheese.
Enjoy!