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Spaghetti with Veal and Mushrooms au Gratin

Spaghetti with Veal and Mushrooms au Gratin
Prep Time
20 min
Cook Time
1h
Yields
4 servings

A delicious spaghetti dish with fresh herbs, mushrooms and ground veal in a hearty tomato sauce.

Courtesy of RICARDO Magazine

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ingredients

1 ½
lb(s) white mushrooms, quartered
1
onion, chopped
2
cloves garlic, chopped
3
Tbsp butter
½
lb(s) ground veal
1
can tomato paste
4
cups chicken broth
½
cup flat-leaf parsley, chopped
¾
lb(s) spaghetti
6
oz Canadian semi-firm washed-rind cheese (like Gouda), cut into four slices
Salt and pepper
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directions

Step 1

In a saucepan over high heat, brown the mushrooms, onion and garlic in the butter. Add the meat and cook, breaking it up with a wooden spoon, until just cooked. Add the tomato paste and cook for 1 more minute, stirring constantly.

Step 2

Add the broth and bring to a boil. Simmer for 30 minutes or until the liquid has reduced by half and has thickened slightly. Sprinkle with the parsley. Season with salt and pepper.

Step 3

Meanwhile, in a large pot of salted boiling water, cook the spaghetti al dente. Drain. Transfer the pasta to the meat sauce and toss to coat well. Adjust the seasoning.

Step 4

With the rack in the middle position, preheat the oven’s broiler.

Step 5

On a baking sheet, place 4 oven-safe bowls. Divide the pasta among the bowls and top with a slice of cheese (see note). Broil for 3 to 4 minutes or until the cheese has melted. Serve with a green salad, if desired.

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