Cutting back on the beef and bulking up with mushrooms makes this version of a classic Bolognese hearty without being heavy. Our sauce delivers the fresh ingredients that you’ll need for great flavor. Make it yours with some red wine and a touch of cream.
cost per recipe: $10.16
The price is determined by the national average.
pound 90% extra lean ground beef or ground pork
tablespoon olive oil
ounces baby portobello mushrooms, chopped (about 3 cups)
medium carrot, peeled and chopped (about 1 cup)
cloves garlic, chopped
cup dry red wine or Swanson® Beef Broth
jar (23.5 ounces) Prego® Classic Marinara Italian Sauce
tablespoons half and half
ounces spaghetti, cooked and drained (about 4 cups cooked)
Season the beef as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef, mushrooms, carrots and garlic and cook until the beef is well browned, stirring often to separate meat.
Increase the heat to high. Add the wine and heat to a boil. Boil for 2 minutes, stirring occasionally. Reduce the heat to medium. Add the sauce and cook for 5 minutes, stirring occasionally.
Stir in the half and half. Season to taste. Add the spaghetti and toss to coat. Serve with grated Parmesan cheese, if desired.