Italian Mushroom Sauce For Spaghetti
|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)|
|Beef broth||1 Cup (16 tbs) (Regular Strength)|
|Canned solid packed tomatoes||1 3⁄4 Pound (1 Can)|
|Salt||1 1⁄2 Teaspoon|
|Spaghetti/Macaroni||12 Ounce, cooked (Any Type)|
|Grated parmesan cheese/Grated romano cheese||2 1⁄2 Tablespoon, grated|
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.