Sunday Ground Chuck And Mushrooms Spaghetti Food

SUNDAY GROUND CHUCK AND MUSHROOMS SPAGHETTI

Steps:

• In a large, heavy stockpot, brown ground chuck, breaking up as you stir. Try to leave some good sized chunks. You can choose to drain the fat or keep it in for flavor.
• Add chopped onions to pot and continue to cook, stirring occasionally until onions are softened and translucent. Add garlic and stir.
• Add diced tomatoes, tomato paste, tomato sauce, olive oil and water to the pot. Add mushrooms.
• Add salt, pepper, oregano, herbes de provence, basil, parsley, brown sugar, cinnamon, celery salt, crushed red pepper, tarragon and bay leaves to the pot.
• Stir well and bring to a slight boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour and no longer than 1 hour and a half.
• Cook spaghetti noodles according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan or parmigiano reggiano cheese.

CREAMY MUSHROOM SPAGHETTI

Steps:

• Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
• Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
• Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
• While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
• Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

SPAGHETTI RECIPE WITH GROUND BEEF

Steps:

• Heat a large pot over medium-high heat. Add beef to the pot, sprinkle with salt and pepper, crumble into small chunks with a wooden spoon and cook until lightly browned. Use a slotted spoon to transfer to a plate.
• Drain all but 2 tablespoons of the fat from the pan and set over medium-low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the onion, bell pepper, and garlic and cook, until the onion is translucent, about 7 minutes.
• Return beef to pot then stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and sugar. Bring sauce to a boil, then immediately reduce heat and simmer, uncovered for 1 hour. Adjust seasoning as needed.
• Meanwhile cook spaghetti in well-salted water, according to package instructions. Drain well and toss with sauce. Sprinkle with parsley and serve. Pass grated Parmesan.