1 ½ large jars of Ragu spaghetti sauce
1 ½ lbs ground round
2 cans whole tomatoes, drained
1 teaspoon sugar
2 teaspoon oregano
2 Tablespoons butter, divided
1 yellow onion, chopped
1 bunch green onions, chopped (green parts only)
1 clove garlic, minced
1 green bell pepper, chopped
8 oz. or more small whole fresh mushrooms, sliced
1 large box of thin pasta (Bryan and his mom like American Beauty, I use whole wheat)
 

1.  Brown ground round on the stove at medium heat. Drain fat.

2.  Pour the spaghetti sauce into a medium sized pot. Add the tomatoes, sugar, and oregano. Stir in the browned meat and simmer, covered.

3.  While sauce is simmering, melt 1 Tablespoon butter in a skillet and sauté onion, green onions, garlic, and bell pepper.

4.  In a separate pan, melt the remaining 1 Tablespoon butter and sauté mushrooms until dark and tender. Add the sautéed mushrooms and the sautéed vegetables to the sauce, and let simmer on low while you prepare the pasta.

5.  Boil pasta in a large pot until tender. Drain pasta and add to sauce, mixing well.

NOTES: Bryan likes garlic! He used more than one clove in the sauce, and he suggests serving his mom's spaghetti with garlic bread. If you like garlic, you can "go for it" like Bryan. If you prefer, you can use as little as you like. This will be an excellent sauce either way