Kitchen Sink Spaghetti

• 1 lb ground beef
• 1 large onion, roughly chopped
• 1 -2 clove garlic, minced
• salt and pepper or Lawry's Seasoned Salt, to taste
• italian seasoning
• oregano
• 3 (8 ounce) cans tomato sauce
• 8 ounces fresh sliced mushrooms or 8 ounces canned mushroom stems and pieces
• 1 (15 ounce) can pitted ripe olives, drained
• 1 - 1 1/2 cup frozen corn
• grated parmesan cheese
• 1 lb thin spaghetti or 1 lb spaghettini, cooked al dente

1. Cook and drain spaghetti.
2. Brown ground beef in large skillet over medium high heat.
3. Add chopped onion and minced garlic and continue to brown for 5 minutes or until onions are translucent.
4. Quickly stir in seasonings.
5. Mix tomato sauce into meat mixture.
6. Add water as necessary to regulate thickness.
7. Simmer until sauce reaches preferred consistency.
8. Add mushrooms, olives, and corn and cook, stirring, for 3-4 minutes.
9. Mix sauce into drained spaghetti.
10. Serve with grated parmesan cheese.

ground beef, onion, clove garlic, salt, italian seasoning, oregano, tomato sauce, mushrooms, olives, frozen corn, parmesan cheese, thin spaghetti

Taken from www.food.com/recipe/kitchen-sink-spaghetti-98915 (may not work)