Ground beef is combined with onion, mushrooms, and pasta in a spaghetti tomato sauce to create an absolutely delicious meal. You will wonder why you ever made it the traditional way.
Break the pasta noodles into three smaller sections. Set aside.
Heat cooking oil over medium high heat in a pot. Add the ground beef and onion and cook until beef is browned, 2-3 minutes. Drain any excess grease.
Add the spaghetti sauce, spaghetti noodles, mushrooms, ½ cup water, salt and pepper to the pot and mix together.
Reduce heat to low medium. Cover and let it simmer until the pasta noodles are tender, 20-25 minutes. If needed add ½ cup extra water as the liquid begins to reduce. Stir occassionally during cooking process (noodles may want to stick to the bottom of the pot, so it's important to stir)
Once noodles are tender, remove from heat and sprinkle parmesan cheese on top. Mix it in.
Scoop into bowls and add more parmesan if desired. Serve and enjoy!
Recipe Notes:
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Break pasta into three sections. While it’s uncooked, use your hands to snap it into three sections. These will cook faster!
Use canned mushrooms. Yes, fresh mushrooms always taste better. But we’re short on time and have had a long day! Save yourself that extra effort and just dump in the canned ones. No one will even notice!
Add more water if needed. It will take 20-25 minutes for the pasta to cook to al dente. If the sauce reduces too much, you can add ½ cup of water and mix it together. Cover and let it simmer for another 2-3 minutes, then check the pasta again.
Add more veggies! You can always add more vegetables to this recipe – fresh tomatoes, canned diced tomatoes, chopped bell pepper, asparagus, zucchini, corn, and peas will all work. Try adding ½ cup to 1 cup depending on your preference. Any more will probably be too much.