• 6servings
  • 45minutes
  • 782calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds lean ground beef

  2. 1 large white onion, diced

  3. 1 large portobello mushroom, diced, or more to taste

  4. 2 (14 1/2 ounce) cans petite diced tomatoes

  5. 3 (10 ounce) cans condensed tomato soup

  6. 1/2 cup Worcestershire sauce

  7. 1 1/2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)

  8. 1 tablespoon lemon juice

  9. 1 tablespoon minced garlic

  10. 1/4 cup chili powder

  11. 3 tablespoons Cajun seasoning

  12. 1/2 teaspoon dried basil

  13. 1/4 teaspoon vanilla extract

  14. 1/4 teaspoon black pepper

  15. 1/2 teaspoon salt

  16. 1 (16 ounce) package spaghetti

  17. 1 1/2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. Stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.

  2. Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.

  3. Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain. Top with the Bolognese sauce to serve.


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