Mushroom & Beef Spaghetti Bolognese
Cutting back on the beef and bulking up with mushrooms makes this version of a classic Bolognese hearty without being heavy. Our sauce delivers the fresh ingredients that you’ll need for great flavor. Make it yours with some red wine and a touch of cream.
Ingredients
0.5 pound 0% extra lean ground beef or ground pork
1 tablespoon olive oil
8 ounces baby portobello mushrooms, chopped (about 3 cups)
2 medium carrot, peeled and chopped (about 1 cup)
2 cloves garlic, chopped
0.5 cup dry red wine or Swanson® Beef Broth
1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
2 tablespoons half and half
8 ounces spaghetti, cooked and drained (about 4 cups cooked)
1 tablespoon olive oil
8 ounces baby portobello mushrooms, chopped (about 3 cups)
2 medium carrot, peeled and chopped (about 1 cup)
2 cloves garlic, chopped
0.5 cup dry red wine or Swanson® Beef Broth
1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
2 tablespoons half and half
8 ounces spaghetti, cooked and drained (about 4 cups cooked)
Instructions
Season the beef as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef, mushrooms, carrots and garlic and cook until the beef is well browned, stirring often to separate meat.
Increase the heat to high. Add the wine and heat to a boil. Boil for 2 minutes, stirring occasionally. Reduce the heat to medium. Add the sauce and cook for 5 minutes, stirring occasionally.
Stir in the half and half. Season to taste. Add the spaghetti and toss to coat. Serve with grated Parmesan cheese, if desired.
Increase the heat to high. Add the wine and heat to a boil. Boil for 2 minutes, stirring occasionally. Reduce the heat to medium. Add the sauce and cook for 5 minutes, stirring occasionally.
Stir in the half and half. Season to taste. Add the spaghetti and toss to coat. Serve with grated Parmesan cheese, if desired.
Mushroom & Beef Spaghetti Bolognese
Cutting back on the beef and bulking up with mushrooms makes this version of a classic Bolognese hearty without being heavy. Our sauce delivers the fresh ingredients that you’ll nee...
Directions
Print
Season the beef as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef, mushrooms, carrots and garlic and cook until the beef is well browned, stirring often to separate meat.Increase the heat to high. Add the wine and heat to a boil. Boil for 2 minutes, stirring occasionally. Reduce the heat to medium. Add the sauce and cook for 5 minutes, stirring occasionally.Stir in the half and half. Season to taste. Add the spaghetti and toss to coat. Serve with grated Parmesan cheese, if desired.
Ingredients
0.5 pound 0% extra lean ground beef or ground pork1 tablespoon olive oil8 ounces baby portobello mushrooms, chopped (about 3 cups)2 medium carrot, peeled and chopped (about 1 cup)2 cloves garlic, chopped0.5 cup dry red wine or Swanson® Beef Broth1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce2 tablespoons half and half8 ounces spaghetti, cooked and drained (about 4 cups cooked)
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