BlogDinnerBeef and Mushroom Spaghetti

Beef and Mushroom Spaghetti

Beef and Mushroom Spaghetti

Serves 4


Prep: 10 mins
Cooking: 25-30 mins 
Portions: 4

1 tbsp olive oil

500g lean beef mince

1 onion, chopped

1-2 cloves garlic, crushed

350g closed cup mushrooms, halved

150ml/1/4pt red wine

400g can chopped tomatoes

1 tsp dried oregano

1 bay leaf

1 tbsp tomato puree

300ml/1/2pt beef or vegetable stock

salt and freshly ground black pepper


Heat the oil in a large casserole or pan; add the mince and onion and sauté over a high heat for 5 mins until the mince is lightly browned.

Add the garlic and mushrooms and sauté for a further 3 mins.

Add the remaining ingredients and season to taste.

Bring to the boil, cover and simmer for 20 mins, removing the lid halfway through cooking or until the mushrooms are tender and the sauce lovely and thick.

Remove bay leaf, adjust the seasoning as necessary.

Serve with freshly cooked spaghetti.