• Ingredients:
  • 4 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 pound ground beef
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 8oz package of sliced FunGuy white button mushrooms
  • 1/3 cup red wine
  • 2 cups tomato puree
  • 2 bay leaves
  • 1/3 cup milk
  • water
  • 8oz dry spaghetti pasta
  • salt
  • black pepper

This week the FunGuy has a pasta-tively amazing classic recipe to share; spaghetti bolognese FunGuy style!

Homemade tomato sauce meets savory browned ground beef and our sliced button mushrooms in this rich bolognese, simmered for at lease an hour to develop the deep flavor that is characteristic of this classic comfort food.

Just add a heaping ladle of this sauce over a bowl of spaghetti and everyone will be saying, “This FunGuy bolognese is so good, it deserves a round of applause-gnese!”

DIRECTIONS:

  1. In a large skillet, heat half of the olive oil over high heat. Once the oil is hot, add the onion and cook 1 minute. Next, add the garlic, cooking another minute before adding the carrot and celery, sautéeing together for another 3-4 minutes.
  2. Reduce the heat to medium-hi and add the ground beef to the skillet and break it apart with a wooden spoon. Add the basil, oregano, and thyme to the beef and stir to distribute the seasoning evenly before allowing the meat to brown about 4-5 minutes, before stirring again to turn it over in the skillet.
  3. Add the rest of the olive oil to the skillet before adding the sliced FunGuy mushrooms to the pan and sauté them in the skillet with the meat, letting the mushrooms brown around the edges. Pour the wine in with the meat and mushrooms and gently scrape any stuck bits from the bottom of the pan. Cook about 10 minutes, or until the wine has evaporated.
  4. Turn the heat down to medium-low and stir in the tomato puree until well combined. Add the bay leaves and stir again. Reduce the heat to low and cover, stirring occasionally, allowing the sauce to simmer for at least and hour, adding small amounts of water if needed to keep the sauce from sticking. Once the sauce has thickened and become rich and fragrant, remove the bay leaves, stir in the milk, and season with salt and black pepper to taste. Stir well again and turn off the heat. 
  5. While the sauce simmers, about 15 minutes before it’s finished, prepare the spaghetti.
  6. Bring a pot of lightly salted water to a boil over high heat. Add the spaghetti to the pot and let it cook 7-9 minutes, or until tender. Drain the pasta of excess water and cover to keep warm until ready to serve.
  7. Plate the spaghetti and top with the mushroom bolognese sauce and serve! 

Have a Fun meal!