Spaghetti with Beef and Mushroom Bolognese Heat oil in a large non-stick skillet set over medium-high heat. Add the beef, mushrooms, carrots, and garlic, and cook until the beef is well browned. Stir often to break down the meat.

Ingredients of Spaghetti with Beef and Mushroom Bolognese

  1. You need 200 g of Spaghetti.
  2. You need 300 g of Minced Beef.
  3. You need 100 g of Brown/Shitake Mushrooms (sliced).
  4. Prepare of [Marinade].
  5. Prepare 2 g (2 pinches) of Salt.
  6. It's 2 g of White Pepper.
  7. You need 1 Tbsp of Fresh Oregano (minced).
  8. It's 1 Tbsp of Worcestershire Sauce.
  9. You need 1 Tbsp of Olive Oil.
  10. You need of [Sauce].
  11. You need 70 g of Yellow Onions (diced).
  12. It's 20 g of Garlic (minced).
  13. Prepare 100 g of Carrots (diced).
  14. You need 50 g of Celery or Chinese Celery (diced).
  15. You need 400 g of Ripe Tomatoes (diced or crushed).
  16. It's 1 cup of Water/Stock (Pasta Water is fine).
  17. You need 2 Tbsp of Fresh Oregano (finely chopped).
  18. Prepare 1-2 tsp of Sugar.
  19. You need 2 pinches of Salt.
  20. You need of [Miscellaneous].
  21. You need as needed of Olive Oil.
  22. Prepare as needed of Parmesan Cheese.

Spaghetti with Beef and Mushroom Bolognese step by step

  1. MARINADE: marinate the Beef with Salt, White Pepper, Olive Oil, Fresh Oregano and Worcestershire Sauce for 30 minutes or more..
  2. PASTA: Boil a pot of water. Add 2 pinches of Salt, 1 Tbsp Olive Oil and stir. Add the Spaghetti and cook until al dente. Remove and set aside. Reuse the water if you like..
  3. BEEF & Shrooms: Heat 2-3 Tbsp of Olive Oil until hot. Add 1/2 of the Onions, then the add the Garlic and fry them until they are fragrant. Then add the Beef and cook it until brown all over. Then add the Mushroom, mix well and cook until the Mushrooms are soft. Remove and set aside..
  4. VEGGIES: heat 2-3 Tbsp of Olive Oil until hot. Fry the remaining Onions and Celery until fragrant. Next add the Carrots and fry them for a few minutes. Then add the Tomatoes and cook them for 2-3 minutes. (Sometimes, I also add Fresh Coriander with the Celery).
  5. STEWING: add 1 cup of Water/Stock, Sugar, Salt, and bring it to a boil. Add the Beef & Shrooms, then stew the sauce until the liquid reduces and thickens. After that, TURN off the heat, add about 30g of Parmesan, 1 Tbsp of Fresh Oregano and mix well. (I also added a handful of Mozzarella sometimes, to thicken the sauce).
  6. ASSEMBLY: place the Spaghetti on a plate. Spoon the Sauce on top and garnish with Oregano and Parmesan Cheese..

This rich red wine bolognese sauce made with minced beef and mushrooms is jam packed full of flavour. It's a deliciously easy weeknight dinner recipe that only requires eight basic ingredients, plus your favourite pasta! Gluten free (with GF pasta) and dairy free. Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped; Heat oil in a large saucepan over medium heat. When the spaghetti is ready take the sauce off the heat, add the fresh basil leaves, stir in well and serve.

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