Simple ingredients simmer together to create a robust and satisfying sauce that is even better the next day.
12 oz (340 g) lean ground beef
4 cloves garlic
1 tbsp (15 mL) olive oil
12 oz (340 g) fresh crimini mushrooms
2 tbsp (30 mL) Worcestershire sauce
1½ tsp (7 mL) salt
½ cup (125 mL) red wine
1 can tomato paste
1 bottle strained tomato purée
1 lb (500 g) spaghetti, cooked and drained
½ cup (125 g) torn, fresh basil leaves
½ tsp (2 mL) dried thyme leaves
½ tsp (2 mL) dried oregano leaves
½ tsp (2 mL) ground mustard
¼ tsp (1 mL) minced garlic
¼ tsp (1 mL) minced onion
Place the mushrooms, onion and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped.
Heat oil in a Dutch oven or large saucepan set over medium heat. Crumble in the ground beef. Cook for 5 minutes or until browned. Add the mushroom mixture, Worcestershire sauce, seasoning blend and salt. Cook for 5 minutes or until tender.
Stir in the wine; simmer for 1 minute. Add the tomato paste. Cook, stirring constantly for 5 minutes or until dark red. Stir in the strained tomato purée. Simmer for 45 minutes or until thickened.
Toss the spaghetti with the sauce and basil.
Serve with Parmesan cheese.
Tip: Freeze any leftover sauce in a tight container for up to 1 month.
Keywords: Ground Beef, Blend & Extend, Dinner Party, Kid-Friendly, Make Ahead