Spaghetti Bolognese with a Twist

This Spaghetti Bolognese recipe beautifully marries tradition with a creative touch. Ground beef is simmered with aromatic vegetables, garlic, and a hint of red wine, while the addition of finely chopped mushrooms adds depth and umami. Served over al dente spaghetti and garnished with fresh basil and a sprinkle of Parmesan, this dish is both comforting and satisfying, perfect for a family dinner.

Ingredients:

• 400g spaghetti
• 300g ground beef
• 100g mushrooms, finely chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, diced
• 400g canned tomatoes, crushed
• 2 tbsp tomato paste
• 100ml red wine
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for cooking
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned.
4. Stir in the finely chopped mushrooms and cook for an additional 3-4 minutes until they release their moisture.
5. Add the crushed tomatoes, tomato paste, red wine, oregano, and basil. Season with salt and pepper. Bring to a simmer and let it cook for about 20 minutes, allowing the flavors to meld.
6. Once the sauce is ready, toss it with the cooked spaghetti until well combined.
7. Serve hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.