2 Tbsp TOOC Tuscan Herb Olive Oil
1 lb lean ground beef
1 Cup diced mushrooms
1/2 Cup diced onion
2 Cups tomato sauce (no salt added)
1 Cup water
2 Tbsp TOOC Neapolitan Herb Dark Balsamic Vinegar
3/4 tsp salt
1/2 tsp garlic powder
1 heaping Cup of small pasta
1/2 Cup mozzarella OR Parmesano Reggiano cheese
1/4 Cup chopped fresh basil

Heat the Tuscan Herb olive oil in the pan in a large skillet over medium heat. Add the beef, diced mushrooms and onion, and cook, stirring until the beef is no longer pink and the mushroom liquid is mostly evaporated. This will take about 8 to 10 minutes.

Stir in tomato sauce, water, Neapolitan Herb balsamic vinegar, salt and garlic powder. Then add the pasta. Bring it to a boil, cover it with a lid, reduce the heat and stir once or twice until the pasta is al dente (not to hard, not too soft) and most of the liquid is absorbed. This part should take 16 to 18 minutes.

Once cooked, sprinkle the dish with the cheese of your choice and wait until it’s melted, 2-3 minutes more if need be. Garnish with the chopped basil, if desired.