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