Dice onion, chop broccoli, slice mushrooms, slice mushrooms, and chop garlic. Be sure to wash all produce under cold running water before prepping
Saute onions in a large saute pan with a bit of oil over medium heat for about 3 minutes or until onions are translucent. Add beef to onions and saute for an additional 5 minutes or until beef is completely brown. Use a rubber spatula or wooden spoon to breakup beef as much as possible and move around in the pan.
Drain fat from the meat using a colander and a heavy duty bowl underneath since contents will be hot. Once cooled down, discard fat. leave cooked meat on the side. Do not rinse or wash the pan.
In the same large pan, saute broccoli and mushrooms for 8 minutes or until mushrooms have browned and broccoli has softened up a bit. Add garlic and saute for 30 seconds and add cooked beef, veggie stock, and marinara sauce immediately after. Turn heat down to low and simmer for 30 minutes stirring occasionally.
While sauce is simmering, heat up water in a stock pot and bring to a boil. Add salt to boiling water and spaghetti soon after. Cook pasta according to package instructions.
Drain the spaghetti in a colander. It should be "al dente" meaning it should still have some bit to it. Be sure to save at least 1 cup of pasta water. Toss in oil and italian seasoning.
To plate, use tongs to pick up spaghetti and place in pan with simmering sauce. Move pasta around to coat with sauce and then place in plate using pasta fork or tongs. Spoon over a good amount of sauce.
Enjoy with parmesan cheese and rolls!
