What You'll Need
1 pound ground beef or 1/2 pound ground beef and 1/2 pound bulk Italian pork sausage
3 tablespoons Crisco® pure vegetable oil
8 ounces sliced mushrooms (about 3 cups)
1 large onion, diced (about 1 cup)
1 tablespoon minced garlic
1 can (about 14.5 ounces) diced tomatoes
1 can (about 8 ounces) tomato sauce
1 teaspoon Italian seasoning
1 teaspoon black pepper
12 ounces (3/4 of a 1-pound package) spaghetti, cooked according to package directions (about 6 cups)
1/2 cup Freshly grated Parmesan cheese (optional)
Cook the ground beef in a 12-inch skillet over medium-high heat until it's well browned, stirring often to break up meat. Remove the beef from the skillet with a slotted spoon and set it aside. Pour off any fat.
Add the oil to the skillet. Add the mushrooms, onion and garlic and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Return the beef to the skillet. Add the tomatoes, tomato sauce, Italian seasoning and pepper and heat to a boil. Reduce the heat to low and cook for 30 minutes or until the sauce thickens, stirring occasionally.
Serve the sauce over the spaghetti and sprinkle with the cheese, if desired.