Beef Mushroom Spaghetti Recipe
Beef Mushroom Spaghetti Recipe is a good source of iron and is low in fat and the mushrooms will add flavor and bulk to your meal.
Ingredients
- 1/2 kilo lean ground beef
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves crushed
- 200 g button mushrooms stems trimmed, thinly sliced
- 2/3 cup of dry red wine
- 1 x 800g can Italian diced tomatoes
- 2 tablespoons tomato paste
- 2 dried bay leaves
- 1/2 kilo whole wheat spaghetti
- Salt & freshly ground black pepper
- Parmesan or Cheddar cheese shavings
Instructions
- In a large saucepan heat the oil over medium heat. Saute garlic and onion for 5 minutes or until the onion softens.
- Increase heat to high and add the ground beef to the saucepan. Using a wooden spoon, break up the lumps and cook for 5 minutes or until well browned.
- Add and stir in the mushrooms and cook for 3 minutes or until they soften slightly. Add the red wine to the beef mixture and cook for another 2 minutes.
- Add and stir the tomatoes, bay leaves, and tomato paste into the beef mixture. Bring to boil over high heat.
- Reduce heat to medium-low and cook, covered, stirring occasionally, for 30 minutes or until the sauce reduces and thickens to a good sauce consistency.
- Meanwhile, cook the spaghetti in a large saucepan of salted boiling water, following packet directions, or until al dente. Drain well.
- Taste and season with salt and pepper. Remove and discard the bay leaves.
- Place the spaghetti amongst the serving bowls and spoon the sauce over.
- Top with the parmesan or Cheddar cheese shavings and serve immediately with toasted bread.
Video
Nutrition
Serving: 1cupCalories: 221kcalCarbohydrates: 80gProtein: 48gFat: 22gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gCholesterol: 95mgSodium: 210mgPotassium: 61.6mgFiber: 8g
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