Beef & Mushroom Spaghetti

Ingredients

• 1 tablespoonolive oil
• 1 knobbutter
• 1 largeonion, finely chopped
• 500 gsliced mushrooms
• 4 clovesgarlic, minced
• 500 gbeef mince
• 1 jar (700 g)Mutti Basil tomato passata
• 1 teaspoon eachdried oregano and dried basil
• 240 ml (1 cup)pasta water
• to tastesalt and pepper
• 1 packetspaghetti

Instructions

1. 1

   Cook the spaghetti

   Boil the spaghetti in salted water according to the packet instructions. Before draining it, reserve 240 ml (1 cup) of the cooking water.

2. 2

   Brown the mushrooms

   Heat the olive oil and butter in a large pot over medium heat. Add the mushrooms and cook until golden and their released liquid has evaporated, then lift them out and set aside.

3. 3

   Cook the onion

   In the same pot, add a drizzle of olive oil and cook the onion for 2–3 minutes, or until softened. Add the beef and cook it through, letting its liquid evaporate as well.

4. 4

   Add garlic and mushrooms

   Return the mushrooms to the pot, add the garlic and sauté for about 1 minute, until fragrant.

5. 5

   Simmer the sauce

   Pour in the passata and pasta water, then add the dried herbs and stir to combine. Bring the sauce to a gentle simmer and season with salt and pepper to your taste.

6. 6

   Cook until tender

   Cover and cook for about 30–40 minutes, stirring occasionally, until the sauce has thickened slightly and the meat is tender.

7. 7

   Adjust the seasoning

   Taste the sauce and adjust the salt, pepper and dried herbs to your preference.

8. 8

   Toss and serve

   Add the cooked spaghetti and stir until coated in sauce. Top with chopped parsley and serve with chilli oil, garlic bread and rocket salad.

What is beef and mushroom spaghetti?

This is a tomato-based pasta supper combining beef mince, mushrooms, onion and dried herbs with spaghetti. It draws on the familiar Italian-style pairing of pasta and a slow-simmered tomato sauce, while the mushrooms add an earthy note alongside the beef.

This version works by browning the mushrooms separately before making the sauce in the same pot. That gives their moisture time to cook away and lets the beef and tomato flavours develop together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 37g protein, 88g carbs, 17g fat.

The spaghetti and tomato passata provide most of the carbohydrates, while the beef mince contributes much of the protein and the olive oil and butter supply fat. Serve with rocket salad or another generous portion of vegetables to balance the plate.

Why brown the mushrooms first?

Mushrooms: cook them until golden and their liquid has evaporated before setting them aside. This helps avoid a watery sauce and gives the mushrooms a more savoury, concentrated flavour.

Beef: cook it through in the same pot and allow its liquid to evaporate. The browned bits left in the pot become part of the sauce’s flavour.

Making a well-balanced sauce

Aromatics: soften the onion before adding the beef, then add garlic with the mushrooms for its brief sauté. Garlic can turn bitter if it catches, so stir it in and keep the cooking time to about a minute.

Herbs: dried oregano and basil go into the passata, where they have time to flavour the sauce as it simmers. Taste again at the end and adjust the seasoning to suit.

How to get the right texture

Sauce: look for a gentle simmer rather than a vigorous boil during the 30–40-minute covered cook. Stir occasionally and check that the sauce has thickened slightly and the meat is tender.

Pasta water: reserve it before draining the spaghetti. Its starch helps loosen the sauce if needed and helps it coat the pasta when everything is tossed together.

Timing the pasta and sauce

Pasta: cook it according to the packet instructions, ideally close to when the sauce is ready. Reserve the cooking water before draining.

Sauce: it simmers for about 30–40 minutes, so you can cook the spaghetti towards the end of that time. Toss the two together just before serving so the strands are evenly coated.

What to serve alongside

The recipe suggests chopped parsley, chilli oil, garlic bread and rocket salad for serving. The salad adds a fresh contrast, while garlic bread is useful for scooping up any sauce left on the plate.

If serving chilli oil, offer it at the table so everyone can add the amount they like.

Recipe notes & tips

• Use a large pot so the mushrooms have room to brown rather than steam.
• Let the mushrooms release and cook off their liquid before removing them from the pot.
• Reserve the pasta water before you drain the spaghetti.
• Keep the sauce at a gentle simmer and stir it occasionally during cooking.
• Taste the sauce before serving and adjust the seasoning to your preference.

Variations

• Add chilli: stir chilli flakes into the sauce if you want heat throughout.
• Use fresh herbs: finish with fresh basil or parsley for a brighter herbal note.
• Try a different pasta: use another shape that holds a thick tomato sauce well.
• Add extra vegetables: stir in chopped vegetables and cook them until tender in the sauce.
• Serve with greens: pair the pasta with rocket or another leafy salad.

Common mistakes to avoid

• Crowding the mushrooms: they may steam instead of brown; cook them until their liquid has evaporated.
• Skipping the reserved water: keep a cup of pasta water before draining so you can loosen the sauce as you toss.
• Cooking the garlic too long: add it with the mushrooms and sauté for about 1 minute, until fragrant.
• Boiling the sauce hard: keep it at a gentle simmer for the stated 30–40 minutes.
• Adding unseasoned pasta: salt the boiling water and taste the sauce before tossing everything together.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions