Chanterelle Spaghetti
Ingredients
- 1 pound lean ground beef (90% lean)
- 1/2 pound sliced fresh mushrooms
- 1 small onion, chopped
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1 can (8 ounces) tomato sauce
- 1 cup reduced-sodium beef broth
- 2 tablespoons dried parsley flakes
- 1 tablespoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Hot cooked whole wheat spaghetti
- Shredded Parmesan cheese, optional
How to Make It
Step 1
Heat the oil in a 6-quart saucepot over medium-high heat. Add the mushrooms, season with salt and pepper, and cook for 5 minutes or until tender, stirring occasionally.
Step 2
Add the sauce, water and spaghetti to the saucepot and heat to a boil. Cover. Reduce the heat to medium-low.
Step 3
Cook for 20 minutes or until the spaghetti is tender, stirring occasionally. Stir in the cheese. Season to taste. Serve sprinkled with chopped fresh basil, if desired.