| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 1 package pre-sliced mushrooms
- 1 jar pre-peeled garlic cloves
- 1 1/2 pounds lean ground beef
- 1 jar mushroom marinara sauce
- 2 tablespoons Italian seasoning
- 2/3 cup red wine (Merlot or Cabernet)
- 1 box spaghetti noodles
- Salt
Instructions
- Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes.
- Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 807 |
| Total Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 103 mg |
| Sodium | 882 mg |
| Serving Size | 1 of 6 servings |
| Calories | 807 |
| Total Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 103 mg |
| Sodium | 882 mg |
Reviews
The first, noticeably, is the garlic. There’s too much.
The second, is the jar of sauce. It’s not a bad thing, but tied in with the other ingredients, it can be disastrous. This is because the sauce is already seasond, and has its own fats and whatnot.
Which brings me to the third point: The butter/oil/meat creates too much fat. the wine would reduce this, but
The wine is not very effective here, as it should be added before the sauce to reduce the fat. But, red wine is very tricky in sauces due to its sour flavor. But this is up to you.
The Mushrooms are excessive at this point.
When these variables are fixed into something more comprehendable, it makes an OK sauce. Personally, I think making a sauce around jarred sauce is pointless. The jarred sauce would be good on its own, everything else extra just kills the taste.
I don’t reccomend trying this recipe if you are experienced. Otherwise, you may learn a thing or two about altering bland recipes into edible ones.