2 pounds ground beef
1 cup chopped onion
1 clove garlic, minced
1 can tomatoes, cut up (28 oz)
1 can tomato sauce (16 oz)
1 can mushroom pieces (8 oz)
2 teaspoons sugar
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon dried basil
8 oz. spaghetti, cooked and drained
2 to 4 cups shredded mozzarella cheese, depending on how cheesy you like it
1/2 cup grated Parmesan cheese
In a large pan, cook beef, onion and garlic until meat is browned. Drain off fat. Stir rest of ingredients into the pot except the spaghetti and the cheeses. Simmer, uncovered, for about 30 minutes. Stir in drained spaghetti.
Put half of spaghetti mixture in a greased 9 x 13″ baking pan. Cover with 1/2 the mozzarella cheese. Add rest of spaghetti mixture. Top with other 1/2 of mozzarella and sprinkle all over with the Parmesan cheese.
Bake at 375° for about 30 minutes.
Serves 10 to 12.
Note: You can make this dish ahead of time and either freeze or refrigerate it. it must, however, be at room temperature when you put it in the oven.