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Spaghetti with quick beef and mushroom sauce
Spaghetti with quick beef and mushroom sauce
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate your spaghetti with a flavorful mince and mushroom sauce for a delicious twist on bolognaise.
Ingredients:
  • 1 brown onion, chopped
  • 600g lean beef mince
  • 200g button mushrooms, stems trimmed, thinly sliced
  • 160ml (2/3 cup) dry red wine
  • 1 x 800g can Italian diced tomatoes
  • 44.40 gm tomato paste
  • 2 dried bay leaves
  • 1 tsp dried oregano leaves
  • 400g spaghetti
  • Parmesan shavings, to serve
Instructions:
  • In a large saucepan over medium heat, warm the oil. Add the onion and garlic, cook uncovered, stirring occasionally, until the onion softens slightly, about 3-4 minutes.
  • Turn up the heat to high, then add the beef mince to the pan. Cook without covering, using a wooden spoon to break up the chunks, for 4-5 minutes until nicely browned. Stir in the mushrooms and cook without covering, stirring frequently, for 2 minutes until they soften a bit. Finally, pour in the wine and continue cooking for 2 minutes.
  • Combine tomatoes, tomato paste, bay leaves, and oregano with the beef mixture. Bring to a boil over high heat, then simmer on medium-low, covered, for 25-30 minutes until the sauce thickens to perfection.
  • Cook the spaghetti in a large saucepan of salted boiling water according to package instructions until al dente. Drain thoroughly.
  • Adjust seasoning with salt and pepper to enhance flavors. Remove and discard the bay leaves. Serve the spaghetti in individual bowls, generously spoon the sauce over, sprinkle with parmesan shavings, and enjoy promptly.

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