Spaghetti with Zucchini and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A great recipe I've worked on for a while. Makes for a chunky spaghetti sauce, or Goulash. Ingredients:
1 lb lean ground beef |
1 medium zucchini (about 6 inches long) |
1 packaged pre-sliced mushroom |
4 cloves garlic |
2 teaspoons mediteranean basil |
1 teaspoon oregano |
1/2 teaspoon black pepper |
1/2 teaspoon white pepper |
1 teaspoon red pepper flakes |
1 teaspoon salt |
2 teaspoons brown sugar |
1/4 cup red wine |
2 (15 ounce) cans tomato sauce |
1 (15 ounce) can diced tomatoes, with added onions and such. |
Directions:
1. Brown the ground beef with the pepper and salt, drain.
2. Return to pot, and add sliced mushrooms, cook for 2 minutes.
3. Add the tomato sauce and diced tomatoes.
4. Add spices and sugar.
5. Bring to a boil, and add red wine.
6. Turn stove to low, and simmer uncovered for 30 minutes.
7. Add zucchini, chopped into quarter sized 1/2 inch thick pieces, and the crushed or diced garlic.
8. Cook for 30 minutes more.
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