|Ground beef||1 Pound|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Canned chopped mushrooms||6 Ounce (1 Can)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1 Tablespoon|
|Dried oregano||1 Teaspoon, crushed|
|Bottled hot pepper sauce||3 Dash (Adjust Quantity As Per Taste)|
|Grated parmesan cheese||1 Tablespoon|
On Range Top: In large saucepan cook spaghetti in large amount of boiling salted water till tender.
Drain and keep hot.
Meanwhile, in 2-quart casserole crumble ground beef; add onion and garlic.
Micro-cook, covered, till onion is tender and meat is brown, about 5 minutes, stirring several times to break up meat.
Drain off excess fat.
Stir in tomatoes, tomato paste, mushrooms with liquid, parsley, brown sugar, and seasonings.
Micro-cook, uncovered, till sauce is of desired consistency, about 10 minutes.
Serve over hot spaghetti.