Simple Velvet Pioppini & Red Sauce

Ingredients

• 1 lb. Velvet Pioppini mushrooms

• 1 ½ lb. lean ground beef or turkey

• 3 15 oz. cans Italian stewed tomatoes

• 2 Tbsp. olive oil

• 2 garlic cloves, crushed or minced

• 1 packet spaghetti sauce mix (I use Lawry's)

• 1 Tbsp. oregano

• 1 Tbsp. basil

• Salt and pepper to taste

• 12 oz. cooked spaghetti, or another pasta of your choice

• Parmesan cheese (optional)

Directions

Chop mushrooms to bite-sized pieces. Using a large sauce pan, sauté in the olive oil for about 5 to 7 minutes.  Set aside when done.

In the same pan, brown ground meat and drain off fat. Add the remaining ingredients except spaghetti into pan.  Simmer mixture for 20-30 minutes until thickened, stirring occasionally. If you do not like large tomato pieces, chop up the tomatoes into smaller pieces (I recommend this if you are serving to children).  Add the mushrooms back in to your sauce for the last 10 minutes of simmering.

While mixture is simmering, bring water to boil and cook pasta until al dente.  Drain and set aside.

Spoon sauce over noodles and garnish with Parmesan cheese, if desired.  Serve with garlic bread and a fresh salad to complete the meal.