Beef and Mushroom Ragu


Beef and Mushroom Ragu



16 ounces Piggly Wiggly Spaghetti

1 tablespoon olive oil

1 clove garlic, minced

1/2 cup chopped onion

1 tablespoon chopped fresh parsley

8 ounces sliced mushrooms (Portobello, porcini or white)

1 pound lean ground beef

1/2 teaspoon ground black pepper

1 jar (26 ounces) marinara sauce

1/2 cup Parmesan cheese


  Directions Prepare pasta according to package directions. In a large skillet over medium-high heat, heat olive oil and saute garlic and onion for 3 minutes. Add parsley and mushrooms and cook for 2 more minutes. Remove mixture to a plate. Add beef and pepper to skillet, breaking up with a wooden spoon, cook about 6 minutes or until no longer pink. Add mushroom mixture and marinara sauce. Bring to a boil, reduce heat and simmer for 10 minutes. Spoon sauce over hot spaghetti and sprinkle with Parmesan cheese. Servings 6