Spaghetti and Meat Sauce Meal

I've found over the years that real Italian food tends to be rather bland for my tastes. I love the tomato flavor that predominates most traditional Italian dishes but they still seem to lack a good punch to the palette. When it comes to spaghetti and meat sauce though I firmly believe mine is far superior to any found in a restaurant. Then again I find that I prefer most of the meals I fix over any that you might find in a restaurant. I will say also that I do not make my own tomato sauce, or grow my own garlic or make my own seasonings but that's okay 'cause let's face it - sometimes it's a lot easier to just buy an ingredient than it is to grow it.

Ingredients
One (1) box (approx. 12 oz.) of whole wheat spaghetti noodles
Three (3) tablespoons of Extra Virgin Olive Oil
Two (2) 29 oz. cans of Tomato sauce
One (1) 14 oz. can of petite diced tomatoes
One (1) 14 oz. can of mushrooms - stems and pieces
Two pounds of lean ground beef
Two (2) tablespoons of minced garlic
1/4 cup of ground garlic
Two (2) tablespoons of ground oregano
One (1) tablespoon of salt
One (1) tablespoon of ground pepper
Two (2) packs of McCormick's Thick and Zesty Spaghetti Sauce mix
Two (2) bottles of Chianti red wine
One (1) loaf of French Bread (sliced)
Bunch of butter
One container of garlic salt
Strange but it doesn't seem like a lot when I'm cooking it!

Begin by sauteing (is that even a word?) the minced garlic in some Extra Virgin Olive Oil. Drain.
Brown ground beef, adding the sauteed minced garlic when it is about half done. Drain and set to side.
Open the bottle of Chianti and pour a small glass. Take a sip then set to the side.

In a large pot empty the cans of tomato sauce, petite diced tomatoes and mushrooms (feel free to chop the mushrooms up if you think the pieces are too large). Stir until well blended bringing mixture to a boil then turn to low. Now add in the ground garlic, ground oregano, salt, pepper and the one pack of the McCormick's mix. Stir again until well blended. Take another sip of Chianti.
Next add the ground beef and the second McCormick's mix then stir again and for good measure take another sip of Chianti.

Cover and let simmer on low heat for two hours. Take your glass and bottle of Chianti and put a movie in the DVD and sip away. Don't forget to set your timer for fifteen minute intervals to go check and stir your sauce so it doesn't burn to the bottom of the pot.

When close to meal time fill a good size pot halfway with water, add a pinch of salt and the rest of the Extra Virgin Olive Oil then bring to a boil. Take the whole wheat spaghetti (I promise you'll never be able to tell the difference from the regular and it's healthier for you) and break them in half then put them into the boiling water and oil. Lower heat and stir periodically. When noodles are nice and tender then drain the water off.

Pre-heat oven to 350° then slice the French bread and cover one side of each with lots of butter then sprinkle garlic salt on it. Put on tray and into oven for about five minutes then take out.

Now serve up your noodles and sauce on a plate with a side of bread and a glass of wine for all (or give everyone else grape juice and keep the Chianti for yourself!)

Being single I can make this much up and have a great lunch and dinner for days OR I can invite bunch of friends over and share (but they have to bring their own Chianti!) :)

Ohh! and lest I forget... I like my sauce nice and thick but if you prefer it a bit more runny then just add a little water when cooking the sauce.