Serves 6 | Prep Time: 15 mins. | Cook Time: 1 hour
12 oz fresh crimini Mushrooms
4 cloves garlic
1 tbsp olive oil
12 oz lean ground beef
2 tbsp Worcestershire sauce
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 1/2 tsp salt
1/2 cup red wine
1 can tomato paste
1 bottle strained tomato purée
1 lb spaghetti, cooked and drained
1/2 cup torn fresh basil leaves
- 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 strained tomato purée. Simmer for 45 minutes or until thickened. Toss the spaghetti with the sauce and basil.
- Serve with Parmesan cheese.
Tip: Freeze any leftover sauce in a tight container for up to 1 month.
Per Serving: Calories 453, Sodium 571mg, Protein 25g, Fat 8g, Carbohydrates, 66g, Dietary Fibre 8