- 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 (8 ounce) cans tomato sauce
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 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 over spaghetti.