Spaghetti Sauce

2 Tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced (or garlic powder equivalent)

½ lb. fresh mushrooms, thinly sliced

1 lb. ground sirloin

2 15 oz. cans stewed tomatoes

1 tablespoon oregano

1 tablespoon basil

1 6 oz. can tomato paste

pinch of brown sugar (optional)

salt to taste (1/2 – 1 tsp.)

Heat olive oil in Dutch oven until shimmnering.  Add onions and sauté until slightly golden and translucent.  Add mushrooms and sauté until all moisture is evaporated.  Add meat and garlic and cook until meat is fully cooked, breaking up with soon as it cooks. Add remaining ingredients.  Simmer on low heat at least 30 minutes.  Adjust seasonings.    Serve with parmesan cheese over freshly cooked pasta (Mud recommends vermicelli or angel hair.)