Spaghetti with Beef and Mushroom Sauce
Savor the comforting flavors of Italy with this hearty recipe for Spaghetti with Beef and Mushroom Sauce, a perfect weeknight dinner idea that’s sure to impress. Featuring tender spaghetti coated in a rich, savory sauce made from browned ground beef, earthy button mushrooms, and a blend of fragrant herbs like oregano and basil, this dish strikes the perfect balance between hearty and wholesome. The sauce, thickened with crushed tomatoes and tomato paste, is elevated by the subtle heat of optional red chili flakes and finished with a generous sprinkle of Parmesan cheese and fresh parsley for a burst of flavor. Quick to prepare in just 45 minutes and ideal for feeding a crowd of four, this meal is a satisfying choice for pasta lovers. Pair it with garlic bread and a crisp green salad for an unforgettable Italian-inspired feast!
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 500 g ground beef
- 1 medium yellow onion
- 3 cloves garlic cloves
- 200 g button mushrooms
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes (optional)
- 50 g grated Parmesan cheese
- 2 tbsp fresh parsley (for garnish)
- 4 liters water (for boiling)
- 1 tbsp salt (for boiling)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water.
Cook the spaghetti according to the package instructions, typically 8-10 minutes for al dente texture. Drain and set aside.
While the pasta cooks, prepare the sauce. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it into smaller pieces with a spatula, until browned, about 5-7 minutes. Remove the beef from the skillet and set aside.
Finely chop the yellow onion and mince the garlic. Slice the button mushrooms thinly.
In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet, stirring frequently, and cook until the mushrooms release their moisture and soften, about 5 minutes.
Return the cooked beef to the skillet. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and red chili flakes (if using). Stir well to combine.
Reduce the heat to low and simmer the sauce for 10-15 minutes to allow the flavors to meld.
Taste the sauce and adjust the seasoning as needed.
Toss the cooked spaghetti with the beef and mushroom sauce until evenly coated.
Serve the spaghetti onto plates and garnish with grated Parmesan cheese and fresh parsley. Serve immediately.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.2 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
