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1
Prep: garlic. Skin the garlic the easy way. Place the cloves into a small jar and then shake the whole thing. After a couple of minutes, the skins will have been beaten off. Mince the peeled cloves, then place directly into a 3-quart pot.
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2
Prep: onions. Slice a small white onion in half lengthwise. remove skin, slice thinly followed by rough shopping. place directly into the pot.
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3
Prep: Spices. Mix Italian spices, brown sugar, onion powder, garlic powder, seasoning salt, and kosher salt in a small container.
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4
Place pot on stove over medium heat. Add the 2 tablespoons of extra virgin olive oil. Stir occasionally, until onions soften and the garlic is fragrant.
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5
Drain the mushrooms directly into the pot of onions. Add the undrained ortega chiles. There will be a great amount of liquid. Continue cooking until all liquid is gone.
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6
Crumble the meat into the pot, stirring occasionally until red is gone.
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7
Add the spices, stir to cover.
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8
Add the diced tomatoes, stock, tomato paste, and mushrooms. Stir to mix. Make certain that the tomato paste is dissolved. Cook for 25 minutes, covered.
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9
While the sauce is cooking, start your pasta water. Fill your pasta pot 1/2 way with water, add kosher salt. Bring to a boil, about 15 minutes.
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10
Put egg noodles into boiling water. stir occasionally. Cook 10 minutes then drain. Turn off all burners.
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11
Pour pasta sauce into the drained egg noodles, mix well. Serve and enjoy!
