PREP TIME: 15 min COOK TIME: 20 min
In a large skillet, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir together the broth, water, tomato paste, sesonings and spaghetti; add to the meat mixture and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender.
Sprinkle with Parmesan cheese or any cheese of choice.
I didn''t have any beef broth so I made my own with 1 cup boiling water, added 1 1/2 tsp. of beef bouillon granules and stirred until dissolved. Next time I will use mild italian sausage instead of ground beef to add a little extra spice and zip and add some green bell peppers to the meat mixture with the mushrooms and onions.
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|Serving Size: 1 Serving (1330g)|
|Recipe Makes: 2|
|Calories from Fat: 138 (25%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 75.2mg||23 %|
|Sodium 4206.4mg||145 %|
|Potassium 2363.9mg||62 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 51g|
|Protein 46.4g||66 %|
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Calories per serving: 546
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