I found this recipe in the 2009 Taste of Home Quick Cooking Annual Recipes. It was submitted to them by Shirley Kinner of Medford Wisconsin. Since I don't like mushrooms, they were left out. But I will list them in the ingredients, and you can leave them out if you like.When I made this, the dried minced onions were added with the ground beef and pepperoni.I think if you like a thicker sauce, you might want to cut the amount of water to 3/4 cup. Submitted to " ZAAR " on February 18th, 2010.

Ingredients

4 serv.

ground beef↗1⁄2 lb
sliced pepperoni6 ounces
water↗1 cup
tomato sauce↗1 can
8 ounce
tomato paste↗1 can
6 ounce
mushroom stems and pieces, drained (optional)↗1 can
4 ounce, optional
dried onion flakes↗2 tablespoons
dried parsley flakes↗2 tablespoons
dried oregano↗1 teaspoon
chili powder↗1 teaspoon
sugar↗3⁄4 - 1 teaspoon
garlic powder↗1⁄2 teaspoon

Step-by-step instructions

1
In a large skillet, cook beef and pepperoni ( this is when I added the onions ) over medium heat until beef is no longer pink,drain.
2
Return meat to skillet and add rest of ingredients.
3
Bring sauce to a boil and reduce to a simmer, uncovered for 20 minutes.
4
Serve over your favorite pasta.

Source: food.com

Original recipe ↗

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