Spaghetti Sauce

This is for Deb at Kicking Corners.  My go to comfort food is a combination of the spaghetti sauce of my childhood and my adult self needing to cut back on some sodium.  Not all of the sodium (because I need the black olives in my sauce) but I did cut back some!

You will need:
1/2 pound of lean ground beef
1 c chopped onions
2 tablespoons minced garlic (I'm lazy and use a jar from the fridge instead of doing my own mincing)
2 (14 1/2 oz) cans no salt added diced tomatoes, undrained + one can of water
6 oz can no salt added tomato paste + one can of water
6 oz can black olives, any size, undrained
4 oz no salt added sliced mushrooms, undrained
2 bay leaves
1/4 tsp salt (or more if sodium isn't a worry!)
1/2 tsp pepper
1 tsp dried oregano
1 tsp dried basil
splash of red wine vinegar

Saute beef, onions and garlic over med high heat until the meat is no longer pink, 10-12 minutes, stirring frequently.  Drain beef.  Wipe pot with paper towels.

Add tomatoes and juice, mushrooms and juice, tomato paste, water measured in cans and pour the olive juice (sans olives) into pan over med high heat.  Cut olives in half (except one, I always drop one whole one in and the kids love to be the lucky one to find it), add to sauce.  Add all the seasonings.  Stir to mix well, bring to a boil.

Reduce heat and simmer, covered or uncovered (just depends on how clean you like your stove top) for 2-3 hours, stirring occasionally.

And that is all there is to it!