Ingredients
20
20 servings
- •2 tablespoons butter
- •1 tablespoon extra-virgin olive oil
- •1 (8 ounce) package sliced fresh mushrooms
- •1 cup red wine, divided
- •1 pound ground beef
- •1 cup diced yellow onion
- •1 cup diced tomatoes
- •0.5 cup chopped red bell pepper
- •0.5 cup chopped green bell pepper
- •0.25 cup minced garlic
- •2 tablespoons oregano
- •2 tablespoons basil
- •1 tablespoon rosemary
- •1 (6 ounce) can tomato paste
- •1 (28 ounce) jar spaghetti sauce
Instructions
- Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter and oil until softened, 2 to 3 minutes. Pour in 1/4 cup red wine and bring to a boil. Reduce heat to medium-low and simmer until mushrooms are very dark and shrunken in size, about 20 minutes.
- Meanwhile, heat a large pot over medium heat. Add ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic to the pot; cook and stir until beef is completely browned, about 10 minutes. Season with oregano, basil, and rosemary.
- Stir 3/4 cup red wine and tomato paste into beef mixture. Pour spaghetti sauce into the pot; stir. Bring to a simmer and continue cooking until flavors blend, 10 to 30 minutes. Serve over your favorite pasta and top with mushrooms.
Nutritional Facts
Per 20 servings
- Calories: 122
- Carbohydrate: 10g
- Fat: 6g
- Fiber: 2g
- Protein: 6g
- Sugar: 6g
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