I made this last night and I thought I'd take a minute to type it out since Ash called me recently and asked me how to make it step by step. There's not a thing wrong with making your spaghetti sauce from scratch, but this is a lot quicker and just as good (in my opinion).
1 lb. lean ground beef (dark ground turkey works too...when I make a big recipe I use both together).
1 medium onion, chopped
2 jars spaghetti sauce (the cheap stuff in cans works fine)
1 big can petite diced tomatoes
can of mushrooms (optional)
Saute the ground beef in a big pot or saucepan with the onion until the beef has no more pink and the onion is translucent. If you want additional veggies like green peppers or carrots, saute them with the onion with some oil before you add the meat. If there's a lot of fat, rinse the meat and drain (if you're unsteady draining the meat over the sink freehanded, just dump it into a collander with small holes. Just make sure to rise with warm/cool water so you don' t melt the plastic). Return meat to pot. Add spaghetti sauce and tomatoes and stir (if you want mushrooms, drain them and add at this point too). Add garlic salt and chili powder to taste (1-2 tablespoons of each should be plenty). I also add a few dashes of red pepper flakes at this point too because John likes it a bit spicy.
Serve over thin spaghetti or angel hair (Or whatever!). Voila!