16 oz. (1 lb.) package of Giada De Laurentiis® Galletti pasta
16 oz. (1 lb.) lean ground beef
Two 26 oz. jars of Prego!® Chunky Garden Combo (marinara/tomato) sauce
(You can use other brands, just check the ingredients to make sure it has green bell peppers)
Butter: I use I Can't Believe It's NOT Butter!® Light
Salt
Non-stick vegetable spray (I use Pam®)
Preparation:
Drain the juice from both cans of olives,
as well as from the can of mushrooms and the jar of mushrooms...
Pour the large can of (whole) black olives in a small container...
Refrigerate to serve later as a side dish:
Spray a large pan with the non-stick vegetable spray and turn the heat on medium...
Put the ground beef on the pan and using a flat spatula,
try to break it up to even it out...
Empty both jars of sauce into a medium-sized pot & turn the heat on medium low...
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!
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).
If you have one, turn on your over-the-stove (exhaust) fan...
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...
Now add the beef to the pot of sauce and mix well...
Remember to put the lid back on!
Clean the pan:
I quickly use a paper towel to thoroughly wipe off all residue from the beef,
including the underside.
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:
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...
Carefully stir the mushrooms:
They should be done when the pot of water is almost boiling...
Stir the mushrooms into the pot of sauce...remember its lid!
Now turn the sauce down to low...
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...
Now that the large pot of water is boiling, pour all Galletti pasta is in the pot...
Turn on the heat down to medium high and stir using a ladle w/holes in it.
Keep checking on all 3 items (mushrooms, Galletti, sauce)...
The Galletti should finish first (make sure it is not stiff),
So (using a strainer or colander) empty the water out into your sink.
Turn the heat off of the sauce pot,
and pour all of the sauce into the now strained pot of Galletti & mix well...
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):
Get out 2 plates, napkins, and forks (an prepare any drinks):
I recommend serving this with some Martinelli's® Sparkling Cider & Grape Juice:
Place a portion of the goulash onto each plate...
~ Serve & enjoy! ~
Don't forget your container of black olives chilling in your refrigerator as an additional side!
As an after-dinner mint, I suggest some of Andes® candies:
