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Drain the juice from both cans of olives,
as well as from the can of mushrooms and the jar of mushrooms...
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Pour the large can of (whole) black olives in a small container...
Refrigerate to serve later as a side dish:
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Spray a large pan with the non-stick vegetable spray and turn the heat on medium...
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Put the ground beef on the pan and using a flat spatula, try to break it up to even it out...
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Empty both jars of sauce into a medium-sized pot and turn the heat on medium low...
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Add 1 tablespoon of parsley and 1 teaspoon of basil to the sauce,
and stir in the small can of sliced black olives using a ladle...put the lid on!
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Continue cooking the ground beef to prevent burning,
and try to "chop" any clumps of ground beef to get small bits
(this helps speed up cooking time and cooks the meat evenly).
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If you have one, turn on your over-the-stove (exhaust) fan...
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When the meat is done cooking (it should all be brown),
then turn off the burner and carefully attempt to drain any excess fat into the sink...
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Now add the beef to the pot of sauce and mix well...
Remember to put the lid back on!
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Clean the pan:
(I quickly use a paper towel to thoroughly wipe off all residue from the beef,
including the underside).
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Add 1 tablespoon of extra virgin olive oil to the pan, 1 teaspoon of the butter,
the small can of sliced mushrooms, and 1 teaspoon of the minced onions...
Turn the heat on low and place a splatter screen on it:
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Next, fill a large pot (more than ½ but less than ¾ full) of water...
Add 1 teaspoon of salt and turn the heat on high...
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Carefully stir the mushrooms...
They should be done when the pot of water is almost boiling...
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Stir the mushrooms into the pot of sauce...
Remember its lid! Turn the sauce down to low...
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Put 2 teaspoons of extra virgin olive oil on the pan,
as well as 2 teaspoons of the butter and 2 teaspoons of the minced onion,
and pour the large jar of mushrooms into the pan,
and make sure the splatter screen is on with the heat still on low...
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Now that the large pot of water is boiling,
carefully grab approx. ¼ of the spaghetti and break in half over the pot with your hands,
and again to make than into quarters...repeat until all pasta is in the pot...
Turn on the heat down to medium high and stir using a spaghetti ladle.
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Keep checking on all 3 items (mushrooms, spaghetti, sauce)...
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The spaghetti should finish first (make sure it is not stiff),
So, (using a strainer or colander) empty the water out into your sink:
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Turn the heat off of the sauce pot.
and pour all of the sauce into the now strained pot of spaghetti and mix well...
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Now, Preheat your oven to 375° (Fahrenheit) and now go wash the sauce pot...
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Get out your oven mitts and pot holders,
and on top of that put a 13 (inches) by 9 baking pan (rectangular),
and evenly pour all of the mixed pasta into the baking pan...
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Then, evenly spread out all of the cheese over the mixed pasta:
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Put the baking pan into the oven...now go clean out that large pot!
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Stir the mushrooms one last time, turn the heat off,
and pour into little containers for a side of simmered mushrooms
(to go with your baked spaghetti):
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Clean the pan (while you wait for the pasta to bake)...
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Get out 2 plates, napkins, and forks (an prepare any drinks)...
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Turn off the oven and carefully remove the baked spaghetti...
Using the flat spatula, start in a corner and "carve" out a portion of the spaghetti onto each plate...
~ Serve & enjoy! ~
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Don't forget your container of black olives chilling in your refrigerator as an additional side!
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As an after-dinner mint, I suggest some of Andes® candies:
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