Spaghetti Bolognese

Spaghetti BologneseSimple ingredients simmer together to create a robust and satisfying sauce that is even better the next day.

12 oz. Lean Ground Beef
1 Onion
4 cloves Garlic
1 tbsp Olive oil
12 oz. Fresh crimini Mushrooms
2 tbsp Worcestershire sauce
1 1/2 tsp salt
1/2 cup Red wine
1 can Tomato paste
1 bottle Strained tomato purée
1 lb Spaghetti, cooked and drained
1/2 cup Torn, fresh basil leaves

Seasoning Blend:
1/2 tsp Dried thyme leaves
1/2 tsp Dried oregano leaves
1/2 tsp Ground mustard
1/4 tsp Minced garlic
1/4 tsp 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.

Prep time: 15 min Cook time: 1 hour

Makes: 6 servings