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.