1 lb. Ground Beef 1 tsp oregano
1 Medium Onion (chopped) 1/2 tsp parsley
1 can Bravo Spaghetti sauce (680 ml) 1 garlic clove (minced)
2 cans Diced Tomatoes (680 ml) 1 tsp. Oil
1 can Mushrooms (drained)  
  1. Brown beef, onion and garlic in oil then drain off excess fat.
  2. Add remaining ingredients and bring to boil.
  3. Lower heat and simmer for 30 minutes stirring occasionally.
Serving Options:
  • Over cooked spaghetti noodles garnished with grated cheese and served with salad & Garlic bread.
  • As main ingredient in Linda's Spinach Lasagna.
  • Freezes well.
  • For a different and spicy version of this recipe substitute three skinned and chopped hot Italian sausages for Ground Beef.

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© Copywrite 2001 Linda Eckert