Ingredients
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2 tbsp olive oil
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1 (8 oz) pkg sliced baby bella mushrooms
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1 lb 90% lean ground beef
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1 tbsp minced garlic
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1 (24 oz) jar marinara sauce
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2 tsp Italian seasoning
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2 cups reduced-sodium beef broth or water
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12 oz spaghetti, broken
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1/4 cup grated Parmesan cheese
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1/4 cup loosely packed fresh basil leaves, chopped
Steps
1
In a large pot, heat the oil on medium. Add the mushrooms. Cook 5 min., stirring occasionally. Add the beef and garlic. Season with salt and pepper. Cook 7–8 min., until browned, stirring and breaking up meat with back of spoon.
2
To pot, stir in the marinara sauce, Italian seasoning, and broth. Heat to a boil on high. Scatter the spaghetti in the pot, pressing down so spaghetti is submerged. Reduce heat and simmer, covered, 12–15 min., until spaghetti is cooked but still al dente, stirring every 4–5 min.
3
Stir spaghetti and sauce until well combined. Divide among serving bowls. Garnish with the Parmesan and basil.
