Recipe provided by The Mushroom Council
Prep Time15 minsCook Time2 hrs 30 minsTotal Time2 hrs 45 mins
8 Fresh cremini mushroom
2 tbsp Olive oil
1 Onion, diced
2 Carrots, diced
2 Celery, diced
4 Garlic, minced
Salt & pepper
1 lb Ground American lamb
4 tbsp Tomato paste
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Italian herbs
1 Can whole tomatoes
0.50 cup Red wine
1 Bay leaf
1 lb Dried spaghetti
Freshly grated parmesan cheese
Fresh parsley, finely chopped
1Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery; sauté until they start to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
3Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.
4Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
5Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low, with the lid removed; sauce will begin to thicken.
6Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.
Ingredients
8 Fresh cremini mushroom
2 tbsp Olive oil
1 Onion, diced
2 Carrots, diced
2 Celery, diced
4 Garlic, minced
Salt & pepper
1 lb Ground American lamb
4 tbsp Tomato paste
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Italian herbs
1 Can whole tomatoes
0.50 cup Red wine
1 Bay leaf
1 lb Dried spaghetti
Freshly grated parmesan cheese
Fresh parsley, finely chopped
Directions
1Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery; sauté until they start to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
3Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.
4Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
5Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low, with the lid removed; sauce will begin to thicken.
6Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.
