About 45 minutes to prepare and cook.

 4 Tbs Bertolli Extra Virgin olive oil

 1 pound lean ground beef

 1 half box of Barilla regular spaghetti noodles

 1 jar of Classico Tomato and Basil Spaghetti Sauce

 1 half can of Lindsay black olives, sliced

 1 cup of mushrooms, sliced

 1 large green bell pepper, chopped

 2 slices white onion, chopped

 1/2 cup Liberty School Cabernet or other red wine

 4 cloves chopped garlic

 Parmesan Cheese                 (optional)

In a non-stick skillet brown the ground beef. Drain if desired and pour onto a plate or other suitable container.

Using a non-stick skillet, on medium-high saute the mushrooms in 2 Tbs of olive oil for a few minutes. Add the bell pepper and onions. When the onions are clear add the ground beef, olives, sauce, wine, and garlic. Mix well. Cover and simmer, stirring occasionally, for at least 20 minutes.

While the sauce is cooking fill a large pot about a quarter full with water and add 2 Tbs of olive oil. Bring to a boil. Break the spaghetti noodles in half and place in the pot. Cook for 10 minutes stirring occasionally.

Serve sauce over the noodles. Add Parmesan cheese to taste.