1 lb. lean ground beef or sweet or spicy Italian sausage (casings removed), or a combination

1 can (8 oz.) Del Monte® Mushroom Stems and Pieces, drained, optional

1 cup diced onion

1 tsp. minced garlic

1 can (28 oz.) Contadina® Crushed Tomatoes

1 can (15 oz.) Contadina® Tomato Sauce

1 Tbsp. chopped fresh basil leaves or 3/4 tsp. dried basil

1 tsp. chopped fresh oregano leaves or 1/2 tsp. dried oregano

3/4 tsp. kosher salt

1/4 tsp. red pepper flakes, optional

1 lb. uncooked spaghetti

Grated Parmesan cheese, for serving

1. Combine beef, mushrooms, onion and garlic in a large, high-sided skillet. Cook 5 to 7 minutes over medium-high heat, stirring until meat is browned and crumbly and onion is softened.

2. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt and red pepper flakes; bring to a boil. Reduce heat to low; cook, uncovered, 20 minutes. Meanwhile, bring a large pot of water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and return spaghetti to pot.

3. Add half the sauce (about 3 cups) to the spaghetti and toss to coat. Serve pasta topped with more sauce and Parmesan cheese.