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Spaghetti Bolognese

December 26, 2017
Serves 6
Prep time
Cook Time
1h 0m

Recipe Courtesy of Mushrooms Canada.

Simple ingredients simmer together to create a robust and satisfying sauce that is even better the next day.


  • 12 Ounces
    fresh crimini Mushrooms
  • 1
  • 4
    cloves garlic
  • 1 Tablespoon
    olive oil
  • 12 Ounces
    lean ground beef
  • 2 Tablespoons
    Worcestershire sauce
  • 1/2 Teaspoon
    dried thyme leaves
  • 1/2 Teaspoon
    dried oregano leaves
  • 1/2 Teaspoon
    ground mustard
  • 1/4 Teaspoon
    dried minced garlic
  • 1/4 Teaspoon
    dried minced onion
  • 1 1/2 Teaspoon
  • 1/2 Cup
    red wine
  • 1
    can tomato paste
  • 1
    bottle strained tomato purée
  • 1 Pound
    spaghetti, cooked and drained
  • 1/2 Cup
    torn fresh basil leaves
  • Parmesan cheese


  1. Place the mushrooms, onion and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a Dutch oven or large saucepan set over medium heat. Crumble in the ground beef. Cook for 5 minutes or until browned. Add the mushroom mixture, Worcestershire sauce, seasoning blend and salt. Cook for 5 minutes or until tender.

  2. Stir in the wine; simmer for 1 minute. Add the tomato paste. Cook, stirring constantly, for 5 minutes or until dark red. Stir in the strained tomato purée. Simmer for 45 minutes or until thickened. Toss the spaghetti with the sauce and basil.

  3. Serve with Parmesan cheese.

  4. Tip: Freeze any leftover sauce in a tight container for up to 1 month.


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