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Herbed Mushroom Spaghetti Sauce

1 pound lean ground beef
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 small green pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon dried basil
1/2 teaspoon salt, optional
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Printed from tasteofhome.com Nov 19, 2008

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Herbed Mushroom Spaghetti Sauce cont.

Hot cooked spaghetti

In a large skillet, cook the beef, mushrooms, onion, green pepper and
garlic in oil over medium heat until meat is no longer pink; drain.
Stir in the tomato sauce, soup and seasonings. Bring to a boil;
reduce heat. Cover and simmer for 45-60 minutes, stirring
occasionally. Serve with spaghetti.

Yield: 6 servings.