1 lb. lean ground beef
1 lg. onion, chopped
2 c. spaghetti sauce with mushrooms
1/3 c. dry wine, optional
2 c. shredded Mozzarella cheese
2 eggs
1 c. milk
1 tbsp. olive oil (or vegetable oil)
1 c. flour
1/2 c. grated Parmesan cheese

In a skillet, over medium heat, cook the beef and onion until the beef has browned, stirring to separate the meat. Spoon off the fat. Add the spaghetti sauce and wine. Reduce the heat to "low" and simmer for 10 minutes, stirring occasionally. If you do not add the wine, simmer just until hot.

Spoon into a 13x9 inch baking dish and sprinkle with Mozzarella cheese. Keep this warm.

For the pop-over batter, beat the eggs with a wire whisk. Add the flour and beat this until it is smooth. Pour the batter evenly over the hot filling and sprinkle with the Parmesan cheese.

Bake at 400 degrees for 30 minutes, or until puffed and golden brown. Cut into squares. This makes 6-8 servings.