Ground Beef Mushroom Spaghetti (Print Version)

# Ingredients:

→ Pasta

01 - 450 g whole wheat spaghetti, cooked and drained

→ Sauce Base

02 - 3 tablespoons olive oil, divided
03 - 2 tablespoons unsalted butter

→ Vegetables

04 - 285 g mushrooms, sliced
05 - 1 cup diced onion
06 - 1 tablespoon chopped fresh garlic

→ Protein

07 - 450 g lean ground beef

→ Seasonings

08 - 1 teaspoon kosher salt, divided
09 - Freshly ground black pepper, to taste
10 - 1 tablespoon chopped fresh thyme, plus extra for garnish

→ Sauce Thickener

11 - 2 tablespoons plain flour

→ Liquids

12 - 240 ml dry white wine
13 - 480 ml beef broth
14 - 180 ml heavy cream

→ Cheese

15 - 30 g grated parmesan cheese, plus extra for garnish

# Instructions:

01 - Heat 2 tablespoons of olive oil with the butter in a large skillet over medium heat. Add the mushrooms and half of the salt; cook, stirring occasionally, for 8–10 minutes until deeply browned. Transfer mushrooms to a bowl and cover to keep warm.
02 - Add the remaining tablespoon of oil to the skillet. Add the diced onion and ground beef, breaking up the meat as it cooks. Sauté until beef is cooked through. Season with the remaining salt, black pepper, and fresh thyme. Stir in the garlic and cook for 1 minute.
03 - Return the sautéed mushrooms to the skillet with the beef and onions. Sprinkle the flour over the mixture and stir to coat the ingredients evenly.
04 - Slowly pour in the white wine to deglaze, scraping any browned bits from the skillet. Let the wine reduce for 3–4 minutes until nearly evaporated.
05 - Add the beef broth and heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally until the sauce thickens. Taste and adjust seasoning as desired.
06 - Add the cooked spaghetti and grated parmesan to the sauce, tossing until the pasta is evenly coated. If needed, combine in the pasta pot for easier mixing. Garnish with additional thyme, black pepper, and parmesan. Serve immediately.

# Notes:

01 - For best texture, use a wide skillet to brown mushrooms evenly and avoid overcrowding.

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