Hearty Beef and Mushroom Spaghetti
Succulent beef and savory mushrooms mingle in a rich tomato sauce, paired with al dente spaghetti for a comforting Italian classic. This dairy-free recipe is perfect for those with dietary restrictions or seeking a delicious dairy-free option. Dive into a plateful of tender meatballs, creamy sauce, and perfectly cooked pasta in this satisfying twist on spaghetti and meatballs.
ingredients
- 1 lb ground beef
- 1 cup cremini mushrooms, finely chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ¼ cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 lb spaghetti
- Fresh basil leaves, for garnish
steps
- 1.
In a large bowl, combine ground beef, mushrooms, onion, garlic, breadcrumbs, parsley, oregano, salt, and pepper. Mix until well combined. Roll the mixture into meatballs, about 1.5 inches in diameter.
- 2.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
- 3.
In the same skillet, add tomato paste and cook for 1-2 minutes. Pour in crushed tomatoes and bring to a simmer. Return the meatballs to the skillet, cover, and cook for 20 minutes, or until the meatballs are cooked through.
- 4.
Meanwhile, cook the spaghetti according to package instructions until al dente. Drain the spaghetti and toss with a drizzle of olive oil to prevent sticking.
- 5.
Serve the meatballs and sauce over the spaghetti. Garnish with fresh basil leaves.
