Meat and Mushroom Spaghetti

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  tablespoon

  olive oil

1

  medium

  shallot -- minced fine

8

  ounces

  crimini mushrooms -- sliced

1

  pound

  extra lean ground beef

1

  clove

  garlic -- minced fine

6

  ounces

  no salt added tomato paste

1/8

  teaspoon

  crushed red pepper flakes

1

  teaspoon

  homemade Italian seasoning -- see recipe

1

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1/2

  cup

  red wine

1

  tablespoon

  low sodium Worcestershire sauce

14 1/2

  ounces

  no salt added diced tomatoes with basil & garlic & oregano -- drained

1

  large

  roasted red pepper

2 1/4

  ounces

  black olives -- drained and sliced

16

  ounces

  no salt added tomato sauce

8

  ounces

  spaghetti -- cooked

4

  ounces

 grated fresh Parmesan cheese

Heat oil in large frying pan on medium high. Add shallot, mushrooms, and ground beef. Cook until no pink remains in meat.

Add garlic, tomato paste, salt, pepper, and red pepper flakes. Cook for one minute or until fragrant.

Add red wine and Worcestershire sauce and heat stirring up the brown bits.

Add tomatoes, olives, and roasted pepper. Heat for one minute.

Add tomato sauce and heat until boiling. Reduce heat and cover and simmer for 30 minutes.

Make the spaghetti according to package instructions.

Serve sauce over spaghetti with fresh cheese on top.


Makes 8 servings.

Per Serving: 404 Calories; 17g Fat (39.3% calories from fat); 23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 609mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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