Absolutely, let’s dive into this flavorful recipe for Spaghetti with Zucchini and Mushrooms! 🍝🥒🍄 This dish is a delightful blend of lean ground beef, fresh zucchini, earthy mushrooms, and a medley of savory herbs and spices. It’s a one-dish wonder that brings together the best of European flavors in a healthy, low-cholesterol meal perfect for any weeknight dinner!
Spaghetti with Zucchini and Mushrooms
- Total Time: 1 hour 10 minutes
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Serves: 4
Ingredients:
- 1 lb lean ground beef
- 1 zucchini
- 1 cup mushrooms, sliced
- 4 cloves garlic, crushed or diced
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/4 cup brown sugar
- 2 cups tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup red wine
- Spaghetti, cooked according to package instructions
Instructions:
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Brown the Ground Beef:
- In a large pot or Dutch oven, brown the lean ground beef over medium-high heat. Season with black pepper, white pepper, and salt. Once browned, drain excess fat and return the pot to the stove.
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Add Sliced Mushrooms:
- To the pot with the browned beef, add the sliced mushrooms. Cook for about 2 minutes until the mushrooms start to soften and release their juices.
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Combine Sauce Ingredients:
- Pour in the tomato sauce and add the diced tomatoes. Stir in the dried basil, dried oregano, red pepper flakes, and brown sugar. Mix everything together until well combined.
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Bring to a Boil:
- Increase the heat to high and bring the mixture to a boil. This will help meld the flavors together.
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Add Red Wine:
- Once boiling, pour in the red wine. This adds a rich depth of flavor to the sauce.
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Simmer to Perfection:
- Reduce the heat to low and let the sauce simmer uncovered for about 30 minutes. This allows the flavors to intensify and the sauce to thicken beautifully.
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Add Zucchini and Garlic:
- While the sauce is simmering, prepare the zucchini. Chop it into quarter-sized, 1/2-inch thick pieces. Add the zucchini and the crushed or diced garlic to the pot.
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Continue Simmering:
- Let the sauce simmer for an additional 30 minutes. This gives the zucchini time to cook through and absorb all the wonderful flavors of the sauce.
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Cook Spaghetti:
- While the sauce is finishing up, cook the spaghetti according to the package instructions. You want it to be al dente, perfectly tender but with a slight bite.
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Combine Sauce and Spaghetti:
- Once the spaghetti is cooked, drain it and add it directly to the pot with the sauce. Toss everything together gently to coat the spaghetti evenly with the luscious sauce.
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Serve and Enjoy!
- Plate the Spaghetti with Zucchini and Mushrooms in generous portions. Sprinkle with some freshly grated Parmesan cheese if desired, and garnish with a sprig of fresh basil. Serve hot and savor every delicious bite!
Nutrition Information (Per Serving):
- Calories: 333.6
- Total Fat: 12.2g
- Saturated Fat: 4.7g
- Cholesterol: 73.7mg
- Sodium: 2017.2mg
- Total Carbohydrates: 28.6g
- Dietary Fiber: 5.7g
- Sugar: 16.4g
- Protein: 27.4g
This Spaghetti with Zucchini and Mushrooms recipe is a true crowd-pleaser, combining the heartiness of beef with the freshness of zucchini and the earthiness of mushrooms. The sauce, simmered to perfection with a splash of red wine, is rich and flavorful, coating each strand of spaghetti with its savory goodness. 🍷🍝
Perfect for a cozy dinner at home or a gathering with friends, this dish is sure to become a favorite in your recipe collection. Enjoy the blend of sweet, savory, and tangy flavors that make this Spaghetti with Zucchini and Mushrooms a standout meal any night of the week! 🌿🍄
