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Italian Mushroom Sauce For Spaghetti

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Ingredients
  Dried mushrooms 1 Cup (16 tbs) (About 4 Or 5 Large Ones)
  Water 1 Cup (16 tbs)
  Minced parsley 1⁄2 Cup (8 tbs)
  Onion 1 Medium, finely chopped
  Dried red hot chile 1 Small, crumbled
  Garlic 5 Clove (25 gm), minced or mashed (Use Large Cloves)
  Ground beef chuck 1⁄4 Pound
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Thyme 1⁄2 Teaspoon
  Beef broth 1 Cup (16 tbs) (Regular Strength)
  Canned solid packed tomatoes 1 3⁄4 Pound (1 Can)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Spaghetti/Macaroni 12 Ounce, cooked (Any Type)
  Grated parmesan cheese/Grated romano cheese 2 1⁄2 Tablespoon, grated
Directions

Rinse mushrooms, and soak in water until soft (about 20 minutes).
Meanwhile cook parsley, onion, chile, garlic, and meat (if used) in oil until onion is transparent.
Drain mushrooms, reserving liquid, and chop fine, discarding tough portions.
Add to mushrooms and liquid the sauteed mixture along with thyme, broth, tomatoes (break up whole tomatoes), salt, and pepper.
Cover and cook slowly for 1 1/2 hours.
Add additional beef broth if needed, to give sauce desired consistency.
Adjust salt and pepper to suit taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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