Mushroom & Beef Spaghetti Bolognese

Prep Time: 20 mins | Cook Time: 40 mins | Servings: 4

  • SERVES
  • Prep Time:
  • Cook Time:

Ingredients

  • ½ pound 90% extra lean ground beef or ground pork
  • 8 ounces baby Portobello mushrooms, chopped (about 3 cups)
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 2 cloves garlic, chopped
  • ½ cup dry red wine or Swanson® Beef Broth
  • 1 jar (23.5 ounces) Prego® Classic Marinara Italian Sauce
  • 2 tablespoons half and half
  • 8 ounces spaghetti, cooked and drained (about 4 cups cooked)

Directions

  1. 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.
  2. 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.
  3. Stir in the half and half. Season to taste. Add the spaghetti and toss to coat. Serve with grated Parmesan cheese, if desired.
Nutritional Information per serving:

Calories - 546, Cholesterol - 47 mg, Sodium - 621mg, Protein - 22.9g, Vitamin A - 110%, Vitamin C - 8%, Calcium - 10%, Iron - 20%

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