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.

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