Mushroom Spaghetti Bolognese

Mushroom Spaghetti Bolognese
Mushroom Spaghetti Bolognese

This vegetarian version of spaghetti bolognese is made with mushrooms and lentils for a meaty texture, and flavored with herbs and spices for a deliciously satisfying meal.

Ingredients:

  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 pound ground beef
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Cook spaghetti according to package directions until al dente.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add onion and garlic and cook until softened, about 5 minutes.
  4. Add mushrooms and cook for another 5 minutes, until mushrooms are tender and any excess liquid has evaporated.
  5. Add ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
  6. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
  7. Serve the mushroom Bolognese sauce over the cooked spaghetti.
  8. Sprinkle with grated Parmesan cheese and serve.

Enjoy your Mushroom Spaghetti Bolognese!