1 lb. cooked rigatoni
1 clove garlic, chopped fine
2 bay leaves
4 oz. can sliced mushrooms
2 pt. meatless spaghetti sauce
2 tbsp. cooking oil
Pinch of crushed red pepper
1 lb. ground chuck
1/2 c. cooking sherry wine
1/2 c. chopped fresh parsley

Combine oil, garlic, red pepper and bay leaves in saucepan and saute lightly. Add ground chuck and saute until meat is browned. Add drained mushrooms, salt and pepper. Add sherry wine. Cover pan and simmer 3 to 5 minutes. Add spaghetti sauce with 1/2 jar of water and parsley. Remove cover and simmer for 30 minutes. Pour over cooked rigatoni. Top with grated Romano or Parmesan cheese.