Spaghetti and Meat Sauce

By merlin

Cook of the Week--Chandler Statesman

Ingredients

• For the sauce:
• 1 medium onion, diced and browned in butter or olive oil
• 1 pound extra lean ground beef, browned
• 1 small cantomato paste
• 1 can of water (the same can from the tomato paste)
• 1 small can tomato sauce
• 1 tsp Worchestershire sauce (poured over the meat while browning)
• 1 tsp garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp powdered oregano
• 3 tbsp parsley, dried
• A dash of rosemary leaves
• Pinch of dill seed
• 1/4 tsp thyme, dried
• 1 can mushrooms, sliced
• 1 round of maple syrup ( a round is when you pour the syrup in a circular fashion over the dish one time around the container)
• 1 tsp flour/cornstarch, for thickening
• Spaghetti noodles, thin and cooked
• Parsley flakes
• Parmesan cheese

Preparation

Step 1

Brown the onions first, then brown the meat with the sauce added halfway. Add salt, then the herbs and spices. Mix, then add the tomato sauce and paste, as well as on can of water. Put it on the stove, the add the mushrooms and reduce to medium heat. Stir, then add the syrup and flour and reduce to a simmer.

Serve over thin noodles and garnish with parsley flakes and parmesan cheese.