8 ounces ground beef or Morningstar meatless grumbles (or other veggie friendly meat subsitute)

1 cup fresh sliced mushrooms or one 6 ounces jar sliced mushrooms, drained

1/2 cup chopped onion (medium onion)

1 clove garlic minced, or 1/8 teaspoon garlic powder

14 1/2 ounce can beef or chicken broth

1 3/4 cups water

1 6 ounce can tomato paste

Oregano, Basil, Ground black pepper *season to taste while cooking*

Dried Spaghetti, 6 ounces recommended for this recipe. If more, adjust ingredients slightly to reflect additional pasta.
In large saucepan, cook ground beef (or substitute), fresh mushrooms (if using), onion, and garlic till meat is brown. Drain off fat. Stir in canned mushrooms (if using), broth, water, tomato paste, oregano, basil, and black pepper. Bring to a boil, then start adding the broken spaghetti a bit at a time. Return to boiling, then reduce heat. Boil gently, gently I tell you! for 17-20 minutes, until spaghetti is tender and sauce is how thick/thin you want it. Serve warm, garlic bread is a must. Parmesan cheese wouldn’t be a bad idea, either.