Angie'S Spaghetti Dinner - cooking recipe

Ingredients

1 medium eggplant
1 large onion, diced
1 large can Progresso crushed tomatoes in tomato sauce
1 qt. prepared spaghetti sauce (e.g. Prego, Ragu)
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 large or 2 small cans mushrooms, chopped
1 Tbsp. sugar
1 tsp. Italian seasoning
1 Tbsp. parsley flakes
1/2 c. dry red wine (optional)
2 lb. ground chuck
2 tsp. garlic salt
2 Tbsp. light olive oil
2 lb. vermicelli, thin spaghetti or pasta of your choice

Preparation

Peel
eggplant,
shred\tand
place in 8-quart saucepan. Add tomatoes,
sauce and paste;
simmer about 30 minutes.
Add prepared
sauce,
sugar, Italian seasoning and parsley flakes. Cover and
simmer
1
hour.
In a heavy skillet, saute chopped onion in
olive
oil.
Add ground beef and garlic salt; brown. Add to\tsauce;\tcover
and
simmer 1 1/2 hours.
Add mushrooms and wine,
if
desired,
the
last 30 minutes of cooking time. Serve over vermicelli, thin spaghetti or pasta of your choice, cooked by package
directions.
Serves 8 to 12.
Unused sauce and cooked pasta may be frozen separately for later use.