Recipe Courtesy of the Mushroom Bureau.
Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 4
1 tbsp olive oil 45 mL
1 lb lean ground beef 500 g
1 onion, chopped 1
1-2 cloves garlic, crushed 1-2
2 cups white button or crimini mushrooms, halved 350 g
2/3 cup red wine 150 mL
1 can chopped tomatoes (400g) 1
1 tsp dried oregano 1
1 bay leaf 1
1 tbsp tomato puree 15 mL
1 cup beef or vegetable stock 250 mL
salt and freshly ground black pepper
1. Heat the oil in a large casserole or pan; add the lean ground beef and onion and saute over a high heat for 5 minutes until the ground beef is lightly browned. Add the garlic and mushrooms and sauté for a further 3mins.
2. Add the remaining ingredients and season to taste. Bring to the boil, cover and simmer for 20mins, removing the lid halfway through cooking or until the mushrooms are tender and the sauce lovely and thick. Remove bay leaf, adjust the seasoning as necessary. Serve with freshly cooked spaghetti.
Saturated Fat: 5.7g