Easy Weeknight Spaghetti


1 – 1.5 lbs ground beef
1/2 medium yellow onion, chopped
8 oz package sliced mushrooms (optional)
4 tsp Garlic, Minced (reconstituted)
1 14.5 oz can diced tomatoes
2 15 oz cans tomato sauce
1 6 oz can tomato paste
4 tsp Italian Seasoning Blend
2 tsp Basil Leaf
1 tsp Mediterranean Oregano
1/2 tsp Rosemary, Cracked
1 tsp Gusto Pizza Co. Pizza Seasoning Blend
1 Bay Leaf
1 lb. spaghetti noodles
Parmesan (for grating)


Brown ground beef with chopped onion and mushrooms (optional), cooking until beef is no longer pink.

Add reconstituted garlic. To reconstitute, put garlic in small dish and pour enough boiling water over it to cover it. Let stand for five minutes. The water will be absorbed by the garlic.  Cook for about a minute. Do not let garlic burn.

Reduce heat, add herbs and spices. Give a quick stair, then add tomato sauce, paste and diced tomatoes.  Stir until well mixed. Let simmer and cook off any extra water. While simmering, add a bay leaf for 3-4 minutes, then remove.

Prepare spaghetti per package directions. Use 2 teaspoons of salt in the pasta water. Drain and plate. Top with the sauce and grated parmesan.