Spaghetti with Beef and Mushroom Bolognese
Spaghetti with Beef and Mushroom Bolognese

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spaghetti with beef and mushroom bolognese. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spaghetti with Beef and Mushroom Bolognese is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Spaghetti with Beef and Mushroom Bolognese is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have spaghetti with beef and mushroom bolognese using 22 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spaghetti with Beef and Mushroom Bolognese:
  1. Take 200 g Spaghetti
  2. Prepare 300 g Minced Beef
  3. Prepare 100 g Brown/Shitake Mushrooms (sliced)
  4. Get [Marinade]
  5. Prepare 2 g (2 pinches) Salt
  6. Get 2 g White Pepper
  7. Get 1 Tbsp Fresh Oregano (minced)
  8. Take 1 Tbsp Worcestershire Sauce
  9. Prepare 1 Tbsp Olive Oil
  10. Take [Sauce]
  11. Make ready 70 g Yellow Onions (diced)
  12. Take 20 g Garlic (minced)
  13. Take 100 g Carrots (diced)
  14. Prepare 50 g Celery or Chinese Celery (diced)
  15. Make ready 400 g Ripe Tomatoes (diced or crushed)
  16. Prepare 1 cup Water/Stock (Pasta Water is fine)
  17. Make ready 2 Tbsp Fresh Oregano (finely chopped)
  18. Make ready 1-2 tsp Sugar
  19. Prepare 2 pinches Salt
  20. Get [Miscellaneous]
  21. Make ready as needed Olive Oil
  22. Make ready as needed Parmesan Cheese
Instructions to make Spaghetti with Beef and Mushroom Bolognese:
  1. MARINADE: marinate the Beef with Salt, White Pepper, Olive Oil, Fresh Oregano and Worcestershire Sauce for 30 minutes or more.
  2. PASTA: Boil a pot of water. Add 2 pinches of Salt, 1 Tbsp Olive Oil and stir. Add the Spaghetti and cook until al dente. Remove and set aside. Reuse the water if you like.
  3. BEEF & Shrooms: Heat 2-3 Tbsp of Olive Oil until hot. Add 1/2 of the Onions, then the add the Garlic and fry them until they are fragrant. Then add the Beef and cook it until brown all over. Then add the Mushroom, mix well and cook until the Mushrooms are soft. Remove and set aside.
  4. VEGGIES: heat 2-3 Tbsp of Olive Oil until hot. Fry the remaining Onions and Celery until fragrant. Next add the Carrots and fry them for a few minutes. Then add the Tomatoes and cook them for 2-3 minutes. (Sometimes, I also add Fresh Coriander with the Celery)
  5. STEWING: add 1 cup of Water/Stock, Sugar, Salt, and bring it to a boil. Add the Beef & Shrooms, then stew the sauce until the liquid reduces and thickens. After that, TURN off the heat, add about 30g of Parmesan, 1 Tbsp of Fresh Oregano and mix well. (I also added a handful of Mozzarella sometimes, to thicken the sauce)
  6. ASSEMBLY: place the Spaghetti on a plate. Spoon the Sauce on top and garnish with Oregano and Parmesan Cheese.

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