· 1 can tomato base sauce, e.g. marinara sauce, spaghetti sauce (I’m not too picky with this. I usually buy some tomato sauce from Trader Joe’s.)
· ½ medium onion or 2 shallots, diced
· 2 cloves garlic, diced
· 4 white mushrooms, diced
· 1 tomato, diced
· ½ lb ground beef
· 1 tsp dried oregano, if you want a sweeter taste, go for marjoram*
· 1 tsp dried basil*
· 1 tsp dried crushed rosemary*
· 1 tsp dried crushed parsley*
· 1 tsp Italian seasoning
· 2 tbsp sugar
· 2 tsp salt
· 1 packet of pasta of choice (Spaghetti, Fettuccine, Linguine, etc..)
· Optional: grated parmigiano reggiano
*If you go for fresh herbs and spices, use ¾ tsp instead of 1 tsp and make sure they are all minced.
· Fill a pot with water and a pinch of salt, boil and follow instructions on the pasta packet. When finished draining, add in a drizzle of oil and mix well. Let cool.
· In a pot, add a drizzle of olive oil and add the onion and garlic. When brown, add the meat and herbs. Cook until the ground beef is brown; make sure the beef is separated.
· Add the mushroom and tomatoes, sauté for 2 minute or so until cooked.
· Add the tomato sauce; loosen the sauce with ¼ cup of water. Stir. When the sauce starts bubbling, lower the heat to medium-low and adds salt and sugar. Stir.
· Season again to taste, keeping in mind that this sauce is meant to be a bit sweet.
· When serving, grate the parmigiano reggiano on top.