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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 ounce dried porcini mushrooms |
1 pound ground beef |
1/4 cup chopped onion |
1/4 cup finely chopped carrot |
1/4 cup finely chopped celery |
2 cloves garlic, minced |
2 tablespoons olive oil |
1 (28-ounce) can whole tomatoes, undrained and pureed |
1/2 cup oil-packed sun-dried tomatoes, thinly sliced |
1 (3-ounce) package whole pepperoni, sliced |
1/2 cup whipping cream |
2 tablespoons minced fresh basil |
1 teaspoon coarsely ground pepper |
1/2 cup plus 2 tablespoons grated fresh parmesan cheese, divided |
6 cups cooked spaghetti |
Directions:
1. Pour boiling water to cover over mushrooms; let stand 15 minutes. Drain mushrooms, reserving 1/3 cup liquid; coarsely chop mushrooms. Set mushrooms and liquid aside.
2. Cook ground beef in a large skillet over medium heat until browned, stirring until it crumbles. Drain and set aside.
3. Saute onion, carrot, celery, and garlic in hot olive oil in a large skillet over medium-high heat until tender. Stir in reserved mushrooms, mushroom liquid, ground beef, pureed tomato, sun-dried tomato, and pepperoni; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Stir in whipping cream, basil, and pepper. Simmer, uncovered, 5 minutes or until slightly thickened. Stir in 1/2 cup Parmesan cheese. Serve over cooked spaghetti. Sprinkle with remaining 2 tablespoons Parmesan cheese.
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