Savory Spaghetti

This was a recipe that resulted from some creativity in the pantry. I didn't have what I usually use to make my regular spaghetti. So I improvised and the result was actually quite tasty! The herbs used in this spaghetti give it a yummy robust flavor. The sugar is used to cut the acidity of the the tomatoes and it also adds just a hint of sweet to the sauce.

2 tbsp. olive oil

6-8 large mushrooms, sliced

1/2 onion, chopped

3 large cloves garlic, chopped

1 lb ground beef or Italian sausage (or a mix of the two)

2 medium tomatoes, diced

1 can diced tomatoes

1 can stewed tomatoes

1 can tomato paste

3/4 tablespoon salt

1/2 tsp. pepper

1/4 tsp. savory

1/4 tsp. oregano

1/4 tsp. thyme

1/2 tsp marjoram or sweet basil

1 tbsp. sugar

Sauté onion and garlic in olive oil, (If adding meat, remove onion and garlic mixture from pan and brown meat.) Add onion and garlic mixture back to pan and add spices, herbs and sugar. Add tomatoes and tomato paste and stir until all is combined. Cover and let simmer until sauce thickens and tomatoes are tender, about 1/2 an hour.

Serve over your choice of cooked angel hair or spaghetti pasta.

Tirza Hellyar