Description
Nothing says “wow” like a homemade pasta sauce. This spin on a classic Bolognese blends ground beef with finely chopped mushrooms. Simple ingredients simmer together to create a robust and satisfying sauce that is even better the next day.
Ingredients
Scale
- 12 oz (375 g) fresh crimini Mushrooms
- 1 onion
- 4 cloves garlic
- 1 tbsp (15 mL) olive oil
- 12 oz (375 g) lean ground beef
- 2 tbsp (30 mL) Worcestershire sauce
- 1 pkt (5 g) Mushrooms Seasoning Blend
- 1 1/2 tsp (7 mL) salt
- 1/2 cup (125 mL) red wine
- 1 can (156 mL) tomato paste
- 1 bottle (720 mL) strained tomato purée
- 1 lb (500 g) spaghetti, cooked and drained
- 1/2 cup (125 mL) torn fresh basil leaves
- Parmesan cheese
Instructions
- Place the mushrooms, onion and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a Dutch oven or large saucepan set over medium heat. Crumble in the ground beef. Cook for 5 minutes or until browned. Add the mushroom mixture, Worcestershire sauce, seasoning blend and salt. Cook for 5 minutes or until tender.
- Stir in the wine; simmer for 1 minute. Add the tomato paste. Cook, stirring constantly, for 5 minutes or until dark red. Stir in the tomato puree. Simmer for 45 minutes or until thickened. Toss the spaghetti with the sauce and basil. Serve with Parmesan cheese.
Notes
Tip: Freeze any leftover sauce in a tight container for up to 1 month.
