I know, it's the weekend, but it's actually a "weeknight" for me since I worked today.
1 lb. extra lean ground beef
2 teaspoons olive oil
1 small red onion
2 cloves garlic, minced
8oz. fresh white button mushrooms. sliced
1- 28 oz. can San Marzano dices tomatoes
3- 8 oz. cans tomato sauce
3 or 4 Tablespoons Italian Seasoning
fresh grated Parmesan Cheese
Brown ground beef in a large skillet or saute pan in the 2 teaspoons of olive oil on medium heat.. As the beef is browning add Italian Seasoning. I usually just eyeball it, but we use a lot. After ground beef is about halfway browned add the onion and saute for a few minutes, then add the minced garlic and the mushrooms. You are looking for the onions to be translucent, and the mushrooms cooked, but not really browned. You may have to adjust your heat. After the hamburger is completely browned I usually drain in a sieve, to get rid of any extra fat, but it's not necessary. Return to pan, or a 5 qt. sauce pan if necessary, and add the diced tomatoes. Allow to simmer for about 10 minutes, then add the 3 cans of tomato sauce and simmer. Fill a large stock pot with water to cook your pasta. Allow your sauce to simmer while you are bringing your water to a boil. Cook pasta according to package directions. Drain and mix pasta with sauce. Sprinkle with fresh Parmesan Cheese if desired.