Mushroom Spaghetti Bolognese

6-8

Mushroom Spaghetti Bolognese

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

• 12 oz (340 g) fresh crimini Mushrooms
• 1 onion
• 4 cloves garlic
• 1 tbsp olive oil
• 12 oz (340 g) lean ground beef
• 2 tbsp (30 mL) Worcestershire sauce
• 1/2 tsp (2.5 mL) dried thyme leaves
• 1/2 tsp (2.5 mL) dried oregano leaves
• 1/4 tsp (1 mL) dried minced garlic
• 1/4 tsp (1 mL) dried minced onion
• 1 1/2 (7.5 mL) tsp salt
• 1/2 cup (125 mL) red wine
• 1 can (6 fl oz/120 g) tomato paste
• 1 bottle (15 oz/425 g) strained tomato purée
• 1 lb (454 g) spaghetti, cooked and drained
• 1/2 cup (125 mL) torn fresh basil leaves
• Parmesan cheese

Instructions

1. 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.
2. 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.
3. Serve with Parmesan cheese.