Growing up spaghetti was always really simple.
A jar of Prego or Ragu and add in a lb of hamburger.
My wifes family has always done it that way too. Except they'd add WAYYY too much hamburger and I've always teased them about it.
When I was really little though, I remembered my mom making this killer spaghetti with tomato chunks, onion, and mushrooms.
Well, several months ago, my wife & I ate at this local mom & pop italian restaurant and it made me question how spaghetti sauce should be done.
I did what I do and started googling.
I learned that authentic italian restaurants often use sauce made from scratch. As in, they smash and dice tomatoes by hand, add spices & herbs, & such.
So a week or so later, after brainstorming my own recipe, I tried it.
It was incredible. Best spaghetti I ever had and we make it that way every time now.
Here it is. This recipe will feed two people, so double as needed.
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-Half regular sized jar (I don't remember the volume amount) of Prego/Ragu sauce
-Half lb hamburger (Cook separately)
-3 tomatoes. Diced & thoroughly smashed, then briefly strained to remove excess water, or else it will turn out watery. (Add to sauce)
-Half cup of diced mushrooms (Add to sauce)
-1/4 cup diced onion (Cook with the meat before drain to reduce water)
-Half cup diced green bell pepper (Cook with meat before drain to reduce water)
-Tablespoon sprinkling of dried basil (Add to sauce)
-Tablespoon of garlic powder (Add to sauce)
-Cook the meat mixture & sauce mixture separately.
-Strain the meat mixture.
-Add the two mixtures together
Enjoy. It has a very crisp taste to it.