Ingredients

• 1 lb Ground beef (can substitute ground turkey)
• Salt and pepper, to taste
• 1 Medium onion, chopped
• 1/2 Yellow bell pepper, diced
• 1 Small cup (from grocery store) fresh sliced portobella mushrooms
• 1 15 oz. diced tomatoes – (garlic/basil)
• 1 24 oz. Jar of Prego sauce – any flavor (my secret ingredient)
• 1 Tbsp Italian seasoning
• 1 Tbsp Thyme seasoning
• 1 Tbsp Dried Parsley (optional)
• 1 Tbsp Basil seasoning
• 1 Tbsp Oregano seasoning
• 1 Tbsp Oregano
• 1 Tsp Garlic Salt
• 2 Bay Leaves

Instructions

1. Season ground beef with salt and pepper and brown.  Remove grease
2. Saute onion, yellow bell pepper and portobella mushrooms.
3. In sauce pot add Prego, diced tomatoes (undrained), all dry seasonings.  After draining grease from beef combine with sauce and sauteed vegetables.  Stir well and bring to a simmer. I usually cook my sauce a very slow simmer for about 1 – 1/2 hours.   
4. Serve over cooked pasta.

Cheese Garlic Bread

Ingredients

• 1 loaf of french bread or baguette
• 1 stick of butter, soften
• 1/2 cup sour cream
• 1/8 tsp black pepper
• 1/8 tsp garlic salt
• 1/8  tsp dry marjoram or dry italian seasoning
• 1 cup shredded cheese your choice

Preheat oven 400 degrees.   Cut lengthwise. Mix butter, sour cream, dry ingredients, 1/2 cup cheese together and spread on bread.  Place bread on cookie sheet or aluminum foil and bake until cheese is melted.  Remove bread from oven a top remaining cheese (I sprinkle additional marjoram or italian seasoning with cheese) and place back in oven set on broil and cook until cheese is melted and slighted toasted.