My friend Steve used to make the best spaghetti. But he moved to South Carolina, so I’ve had to fend for myself. I’m not a cook nor a teacher, but here are pictures of my take on Steve’s recipe.
Amounts vary (make them up, that’s what I do.)
half a Vidalia onion
a bell pepper (I use yellow or orange)
fresh mushrooms sliced
ground beef (I use 2 lbs)
Jar of store bought sauce (I use Ragu)