2 tablespoons olive oil
2 cloves garlic, minced
6 slices bacon
1 simple onion, finely chopped
3 tablespoons vegetable oil
1 (6 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom gravy
1 (10.75 ounce) can condensed tomato soup
1 (6 ounce) can tomato paste with water
1 (10 ounce) can artichoke hearts, drained
1/4 teaspoon paprika
1/2 teaspoon dried oregano
2 tablespoons dried basil
Place olive oil in a large nonstick skillet or Dutch oven pan over medium heat. Cook spaghetti until golden in color, about 6 minutes. Drain, cool and slice.
Slice slices horizontally, as opposed to along the edges. Remove the spaghetti into 4 wedges; remove the stems, leaving 1 stalk in the center for filling. Pasta slices can be placed inside a 9x13 inch baking dish for a hungry grill.
Bake meat slices in preheated oven until browned on both sides; drain off juices. Serve with onion slices or tomato slices.
For mushroom gravy: Heat sauteed meat or vegetable oil in dish in pan over medium heat, let steam build. Add mushrooms, browning and scraping the sides. Reduce heat to medium and add wine and water. Return everything to pan. Cook 30 minutes, stirring. Pour into saucepan and heat around.
Mix pesto and basil in medium-size mixing bowl. Spread over meat slice portion of saucepan.
Reduce heat to medium and heat until softened. Stir prepared ketchup over meat slice portion of saucepan.
Bring saucepan down to a gentle boil. Increase heat to medium and add tomato juice. Bring to a gentle simmer, stirring constantly, and reduce heat to low to simmer until reduced a little.
Remove saucepan from water bath; stir in cream of mushroom horse and caramelized onions; let simmer until thickened.
Slow cook spaghetti for 5 minutes, stirring often. Remove from heat. Spread over spaghetti as desired.