|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|
|3||minced 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|
|Optional||dried shiitake mushrooms|
|Optional||Grated Parmesan cheese|
Pour hot water over the dried mushrooms (if using); let stand for 20 minutes. Drain. Remove and discard the stems; chop the caps coarsely.
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.
Add the rehydrated and fresh mushrooms to the pan and cook for 2 to 3 minutes or until tender.
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.
Meanwhile, cook spaghetti according to package directions.
Spoon the sauce over spaghetti and sprinkle with green onion and Parmesan (if using).