Spaghetti with Mushrooms and Meat Sauce
A hearty meat sauce chock full of mushrooms.
15 minutes
500kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
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Finely chop up the garlic and the onion. Cut the shimeji mushrooms into 2 cm (3/4 in) lengths and the shiitake mushrooms into 1 cm (1/4) squares.
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Boil the spaghetti.
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Heat some oil and the garlic in a frypan. Once fragrant, add in the onions and saute together well. Add in the ground beef, salt, pepper and all the mushrooms. Saute well.
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Add in the canned diced tomatoes and bay leaf and simmer over medium flame. Lightly season with salt and pepper.
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Arrange the spaghetti on a plate and ladle on the sauce. Garnish with powdered cheese as desired.
Cooking Basics
Garlic - mincing
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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