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Listed in: Main Courses / Pasta
1 1/2 tablespoons (25 ml) olive oil
1 small yellow onion, chopped
1 stalk celery, finely chopped
1 medium carrot, finely chopped
8 ounces (225 g) sliced fresh mushrooms
1 pound (455 g) leanest ground beef
Salt and fresh-ground black pepper, to taste
1/3 cup (80 ml) dry red wine
1 can (28 ounces, or 795 g) crushed tomatoes
3 tablespoons (48 g) tomato paste
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
Pinch of Sucanat or sugar
12 ounces (340 g) whole-grain spaghetti (we like Barilla Plus)
Fresh-grated Parmesan cheese, optional, to taste
Heat the oil in a large skillet over medium heat. Add the onion, celery, and carrot and cook for 5 minutes. Add the mushrooms and cook for 2 minutes. Add the beef, stirring to break it up, and cook for about 10 minutes, or until no pink remains. Drain off any excess oils.
Lightly season the beef with salt and pepper, then add the wine and cook for 1 minute. Add the tomatoes, tomato paste, oregano, basil, garlic powder, and Sucanat and stir to mix well. Reduce the heat to low, cover, and simmer for 35 to 45 minutes, stirring occasionally. Adjust the seasonings, if necessary.
At the end of the sauce cooking time, cook the spaghetti according to package directions.
Serve the spaghetti topped with the sauce, to taste, and a few sprinkles of Parmesan.
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