Total Time:

40 min(Preparation)

Servings:

8

Five Spice Spaghetti


Ingredients

1 pkg (375 g)CATELLI SMART® Spaghetti
1 tbsp (15 mL)vegetable oil
1 lb (500 g)lean ground beef
1/4 cup (50 mL)finely chopped onion
3minced garlic cloves
2 tbsp (30 mL)sodium-reduced or lite soy sauce
1 1/2 tsp (7 mL)chinese five spice powder
1/2 tsp (2 mL)each salt and pepper
3 cups (750 mL)sliced shiitake mushrooms, stems removed
2 3/4 cups (675 mL)pureed or strained tomatoes
1/4 cup (50 mL)tomato paste
 2 tbsp (30 mL)each cider vinegar and brown sugar
1/2 tsp (2 mL)minced fresh ginger root
1/2 cup (125 mL)sliced green onion
Optionaldried shiitake mushrooms
OptionalGrated Parmesan cheese

Preparation

1
Pour hot water over the dried mushrooms (if using); let stand for 20 minutes. Drain. Remove and discard the stems; chop the caps coarsely.
2
Heat the oil in a medium saucepan set over medium-high heat. Cook the ground beef, onion, garlic, soy sauce, five spice powder, salt and pepper, stirring often, for 5 minutes or until browned.
3
Add the rehydrated and fresh mushrooms to the pan and cook for 2 to 3 minutes or until tender.
4
Stir the pureed tomatoes, tomato paste, vinegar and sugar into the beef mixture. Bring the sauce to a boil. Reduce the heat to low and simmer for 15 minutes. Stir in the ginger with the sauce and remove from heat.
5
Meanwhile, cook spaghetti according to package directions.
6
Spoon the sauce over spaghetti and sprinkle with green onion and Parmesan (if using).

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