2 teaspoons olive oil
1 clove garlic, minced
1/2 medium onion, chopped fairly fine
3 tablespoons chopped parsley
1/3 – 1/4 pound ground, lean chuck
2 cans (8-ounce) tomato sauce
1/4 – 1/2 pound fresh mushrooms
1/4 pound of cooked linguine
In two teaspoons of olive oil, heat 1 clove minced garlic, 1/2 finely chopped medium onion, 3 tablespoons chopped parsley. Saute in oil until wilted. Then saute 1/3-1/4 pound ground lean chuck; break it up with a wooden spoon. Simmer about 1/2 hour with 2 cans (8-ounces) of tomato sauce, until thick and dark. Then add 1/4 – 1/2 pound fresh, cleaned and sliced mushrooms, but not sauteed. Simmer about 1/2 hour longer.
Serve with about 1/2 pound of cooked linguine. This makes 4 average servings or 3 man-sized ones.