Even if you don't like mushrooms, don't leave them out of the recipe. You won't taste or see them, but they add extra meaty flavor to the dish.
4 ounces sliced white mushrooms
1 large slice white sandwich bread, torn into quarters
2 Tbl milk
1 pound 90% lean ground beef
1 Tbl olive oil
1 large onion, chopped fine
6 medium garlic cloves, minced
1/4 tsp red pepper flakes
1 Tbl tomato paste
1 (14.5 ounce) can diced tomatoes, drained, 1/4 cup liquid reserved
1 tsp dried oregano
1 (28 ounce) can crushed tomatoes
1/4 cup grated parmesan cheese
Place mushrooms in a food processor or blender and process until very finely chopped; transfer to a small bowl. Add bread, milk, 1/2 tsp salt, and 1/2 tsp pepper to the food processor or blender and process until a paste forms. Add beef to the processor or blender and pulse until it's combined together, about six 1-second pulses.
Heat oil in a large dutch oven over medium high heat. Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and the bottom of the pan is coated in dark bits (fond), 6 to 12 minutes. Stir in garlic, pepper flakes and tomato paste; cook until fragrant, about 1 minute. Add the 1/4 cup reserved tomato liquid and oregano, scraping the bottom of the pan to loosen the fond. Add meat mixture and cook, breaking meat into small pieces, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.
Stir in crushed tomatoes and drained diced tomatoes and bring to a simmer; reduce heat to low and gently simmer for 30 minutes. Stir in cheese; season with salt and pepper to taste. Serve over 1 pound of cooked spaghetti.
4 ounces sliced white mushrooms
1 large slice white sandwich bread, torn into quarters
2 Tbl milk
1 pound 90% lean ground beef
1 Tbl olive oil
1 large onion, chopped fine
6 medium garlic cloves, minced
1/4 tsp red pepper flakes
1 Tbl tomato paste
1 (14.5 ounce) can diced tomatoes, drained, 1/4 cup liquid reserved
1 tsp dried oregano
1 (28 ounce) can crushed tomatoes
1/4 cup grated parmesan cheese
Place mushrooms in a food processor or blender and process until very finely chopped; transfer to a small bowl. Add bread, milk, 1/2 tsp salt, and 1/2 tsp pepper to the food processor or blender and process until a paste forms. Add beef to the processor or blender and pulse until it's combined together, about six 1-second pulses.
Heat oil in a large dutch oven over medium high heat. Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and the bottom of the pan is coated in dark bits (fond), 6 to 12 minutes. Stir in garlic, pepper flakes and tomato paste; cook until fragrant, about 1 minute. Add the 1/4 cup reserved tomato liquid and oregano, scraping the bottom of the pan to loosen the fond. Add meat mixture and cook, breaking meat into small pieces, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.
Stir in crushed tomatoes and drained diced tomatoes and bring to a simmer; reduce heat to low and gently simmer for 30 minutes. Stir in cheese; season with salt and pepper to taste. Serve over 1 pound of cooked spaghetti.
Comments