Foster Spaghetti

• 2 lbs. ground beef
• 4  14.5 oz. cans diced tomatoes ( I like Hunts)
• 1  10 oz. can of Rotel tomatoes
• 1 6 oz. can of tomato paste ( I like Hunts)
• 1 pkg. fresh mushrooms
• 1 tbs. minced garlic
• 1 lb of spaghetti ( I use wheat noodles)
• 2 tbs. Extra Virgin Olive Oil
• Fresh grated parmesan cheese

Spaghetti seasoning mix- (in a hurry use McCormick’s Thick and Zesty Mix)

• 2 tsp. oregano
• 1 tsp. onion powder
• 1 ½ tsp. Kosher salt
• 1 tsp. garlic powder
• ½ tsp. fresh ground pepper
• 2 tsp of dried basil
• ½ tsp. of parsley
• ½ tsp. Italian seasoning

1. Brown ground beef and drain.  
2. In a soup pot, add browned ground beef, canned tomatoes, canned Rotel, and canned tomato paste.  
3. In a skillet sauté garlic and sliced mushrooms in the olive oil.  Once sautéed, add to the soup pot.  
4. Add spaghetti spices and cook on low heat stirring often.  Best if it can simmer awhile, but can be cooked quickly. 
5. Boil 4-5 cups of water for noodles. Add a tbs. of Extra Virgin Olive Oil to the water and a little salt.  Let boil and then drain. 
6. Serve with the fresh parmesan.