Spaghetti And Meat Sauce With Mushrooms And Red Wine

Serving 4 people

60 min


  • canned tomato sauce 15 oz can tomato sauce
  • canned tomatoes 32 oz can whole peeled tomatoes
  • fresh basil ¼ c fresh basil
  • garlic 2 cloves garlic - minced
  • ground sirloin ½ lb ground sirloin
  • mushrooms 16 oz mushrooms - sliced
  • onion 1 medium onion - diced
  • parmigiano reggiano Parmigiano reggiano - to serve
  • red pepper flakes ¼ tsp crushed red pepper flakes
  • red wine ½ c red wine
  • salt ½ tsp salt
  • spaghetti 8 oz whole wheat spaghetti - cooked according to package instructions
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How to make it

  1. Cook spaghetti according to package instructions and set aside.
  2. Heat a Dutch oven or sauce pot over medium-high heat and spray with non-stick spray.
  3. Saute onions and salt for 5-7 minutes until softened.
  4. Add garlic, chili flakes and ground sirloin. Stir to combine and cook until meat is browned. (Do not be afraid to let the meat sit still for a minute! Color = flavor.)When beef looks like it's about to burn, add in red wine to deglaze the pan.Use wooden spoon to scrape up tasty bits from bottom of the pan.
  5. Add mushrooms and cook 3 minutes or so.Stir in whole tomatoes using back of spoon to break down.
  6. Pour in tomato sauce and bring to a boil.Reduce heat to low and simmer for 30 minutes or longer. (Tip: Have leftover parmiggiano reggiano rind?
  7. Cut off and add to sauce pot.
  8. Remove before serving.
  9. Adds tons of great flavor!)A minute before serving, stir in fresh basil. Enjoy with freshly grated parm.