Angie'S Spaghetti Dinner

• 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

1. Peel
2. eggplant,
3. shredtnd
4. place in 8-quart saucepan. Add tomatoes,
5. sauce and paste;
6. simmer about 30 minutes.
7. Add prepared
8. sauce,
9. sugar, Italian seasoning and parsley flakes. Cover and
10. simmer
11. 1
12. hour.
13. In a heavy skillet, saute chopped onion in
14. olive
15. oil.
16. Add ground beef and garlic salt; brown. Add totauce;tover
17. and
18. simmer 1 1/2 hours.
19. Add mushrooms and wine,
20. if
21. desired,
22. the
23. last 30 minutes of cooking time. Serve over vermicelli, thin spaghetti or pasta of your choice, cooked by package
24. directions.
25. Serves 8 to 12.
26. Unused sauce and cooked pasta may be frozen separately for later use.

eggplant, onion, tomatoes, eg, tomato sauce, tomato paste, mushrooms, sugar, italian seasoning, parsley flakes, red wine, ground chuck, garlic salt, light olive oil, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635544 (may not work)