Rich, Beefy, Deeply Savoury Spaghetti
with Hidden Portobello Mushrooms
Cooking time
10 minutes
Servings
4
Calories
720 /serving
This spaghetti night needs only one adjective: meaty. It hits all the right satisfying savoury spots, thanks to a combination of ground beef, caramelized onions and cream. Some of the rich flavour comes from meaty portobello mushrooms, ingeniously grated so they’re easily incorporated into the sauce. Green beans provide kiddo-friendly contrast.
We will send you:
- 510g Canadian-raised lean ground beef
- 400g Green beans
- 2 Portobello mushrooms
- 50g Caramelized onions
- 340g Spaghetti
- 12g Beef demi-glace
- 90ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Oil
Large high-sided pan
Large pot
Grater
Strainer
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
13 g
Sodium
730 mg
Total Carb
77 g
Sugars
9 g
Protein
40 g
Fibre
7 g
Preparation
Cook the beef
Bring a large pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, grate the mushrooms (coarse side). Remove the stem ends of the green beans; cut crosswise into thirds.
Boil the pasta & green beans
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. In the last min., add the green beans. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, to the pan of beef, add the mushrooms, onions and spices. Cook, stirring often, 2 to 3 min., until softened. Add the demi-glace and cream; bring to a boil.
Combine the pasta & serve
Reduce the heat to simmer. To the pan of sauce, add the pasta, green beans and ½ the reserved cooking water. Cook, stirring often, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P. Divide the pasta between your bowls. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
