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Ingredients:
| 2 | tbsp | cooking oil |
| 1 | can (198 g) | button mushrooms pieces and stems, drained |
| 4 | cloves | garlic, crushed |
| 1 | pc (30 g) | small red bell pepper, seeded and cut into strips |
| 1/4 | kg | MONTEREY GROUND BEEF |
| 1/4 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
| 1 | cup | store-bought gravy or prepared instant gravy (you may also search for "Classic Gravy" in our recipes section) |
| 1/4 | kg | spaghetti, cooked according to package directions |
Procedure:
1. Heat oil in a large saucepan over medium heat.
2. Sauté mushrooms, garlic, bell pepper and cook for 3-5 minutes.
3. Add beef and cook until color turns brown. Season with salt and pepper. Adjust seasonings as needed.
4. Reduce heat and stir in gravy. Simmer for 3 minutes or until sauce thickens.
5. Toss cooked spaghetti into the sauce. Serve.
Makes 5 servings.
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