Spaghetti Bolognese with Mushrooms & Rosemary

Name: Spaghetti Bolognese with Mushrooms & Rosemary
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Pound Laura's Lean Ground Beef; 1 Package Spaghetti; 1 Tablespoon Olive oil; 2 Cloves Garlic; 2 Carrots; 1/2 Yellow onion; 4 Cups Mushrooms; 1 Tablespoon Fresh rosemary; 1 Can Tomato sauce; 1 Tablespoon Tomato paste; 2 Tablespoons Butter; 1/2 Bunch Fresh parsley

Rate this recipe

Ingredients

1 lb Laura's Lean Ground Beef
1 pkg Spaghetti (10 ounce package)
1 tbsp Olive oil
2 cloves Garlic (minced)
2 Carrots (medium size, diced)
1/2 Yellow onion (diced)
4 cups Mushrooms (chopped)
1 tbsp Fresh rosemary (chopped)
1 can Tomato sauce (8 ounce can)
1 tbsp Tomato paste
2 tbsps Butter
1/2 bunch Fresh parsley (roughly chopped)

Yield

Servings^*:

*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Heat a medium pot of salted water to boil on high. Cook the pasta to package instructions.

2. In a large pan, heat olive oil on medium-high until hot. Add the garlic, carrots, onion, mushrooms and rosemary; season with salt and pepper.

3. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

4. Add the ground beef; season with salt and pepper.

5. Add the tomato sauce, tomato paste and ½ cup of pasta water to the pan of vegetables and ground beef; season with salt and pepper. Heat to boiling on high.

6. To the pan of sauce, add the cooked pasta and butter, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined.Garnish with parsley and enjoy.