- Serves: 4
- Ingredient Notes: Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon minced fresh herbs or 1 teaspoon dried herbs (basil, oregano, parsley, etc.)
- 1 pound extra-lean ground beef
- Salt and pepper, to taste
- Splash of red wine (optional)
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 pound dried spaghetti or fettuccine
- 1/4 cup grated Parmesan cheese
Directions
Heat oil in a Dutch oven or heavy saucepan over medium heat. Add onions and mushrooms, stirring occasionally until soft and tender, 5 to 8 minutes. Stir in garlic and herbs, cooking until fragrant, about 1 minute.
Add beef and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 8 minutes. Season with salt and pepper, and add a splash of wine, if using. Stir in tomato sauce and diced tomatoes; bring to a simmer. Cook until sauce thickens, about 20 minutes.
Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain.
Serve over hot pasta and top with Parmesan cheese.
Special notes:
Be creative and toss one or all of these pantry staples into the cooked sauce:
- Sliced black olives
- Pinch of red pepper flakes
- Splash of milk, half-and-half or heavy cream
- Diced roasted red peppers
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member