Mushroom and Beef Spaghetti Bolognese

Adding mushrooms to Bolognese makes this twist on a Bolognese hearty without being heavy

A flavor-packed Bolognese can be made in less than an hour thanks to our trick of using ready-made tomato sauce.

This recipe is courtesy of Prego Farmers’ Market.

4
Servings
755
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 Pound ground beef
  • 8 Ounces baby Portobello mushrooms, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, chopped
  • 1/2 Cup dry red wine or beef broth
  • 23 1/2 Ounces marinara sauce, such as Prego Farmers’ Market Classic Marinara Sauce
  • 2 Tablespoons heavy cream
  • 8 Ounces spaghetti, cooked and drained
  • Parmesan, grated, to serve

Directions

Season the beef as desired. Heat oil in a large non-stick skillet set over medium-high heat. Add the beef, mushrooms, carrots, and garlic, and cook until the beef is well browned. Stir often to break down the meat.

Increase the heat to high. Add the wine or stock and bring to a boil. Boil for 2 minutes. Reduce the heat to medium. Add the sauce and cook for 5 minutes, stirring occasionally.

Stir in the heavy cream. Season to taste. Add the spaghetti and toss to coat. Serve with grated Parmesan sprinkled on top.

Nutritional Facts

Total Fat
27g
39%
Sugar
18g
20%
Saturated Fat
13g
54%
Cholesterol
107mg
36%
Carbohydrate, by difference
89g
68%
Protein
39g
85%
Vitamin A, RAE
128µg
18%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
253mg
25%
Choline, total
42mg
10%
Fiber, total dietary
3g
12%
Folate, total
41µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
91mg
28%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
2mg
40%
Phosphorus, P
495mg
71%
Selenium, Se
57µg
100%
Sodium, Na
7348mg
100%
Water
197g
7%
Zinc, Zn
5mg
63%