Pasta Recipes | Spaghetti with Beef and Mushroom Sauce

Prep: 5 minutes | Cook: 10 minutes | Serves: 4


1/2 box spaghetti

1 small container mushrooms, sliced (any variety)

4 green onions, diced

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

4 tablespoons salted butter

1/4 cup white wine

1 cup beef broth

1 teaspoon salt + more for the pasta water

1/4 teaspoon black pepper

2 tablespoons all-purpose flour

1 tablespoon dried parsley


Bring a large pot of salted water to a boil. Add the spaghetti and set it to boil for 9 minutes.

Meanwhile warm the olive oil and 2 tablespoons of butter in a deep skillet set over medium-high heat. Once the butter has melted, add the onions and cook them for 2 minutes, stirring occasionally. Add the garlic and mushrooms, and continue cooking for another 5 minutes. 

Pour the wine into the mushroom mixture, bring to a boil and let cook until the mixture reduces a little - about 1 minute. Sprinkle the mushrooms with flour, salt and pepper. It will become pasty, which is normal. Let the flour cook off for 1 minute and then pour the beef broth in all at once. Cook and stir until the sauce starts to bubble, then add the remaining 2 tablespoons of butter.

When the pasta finishes boiling for 9 minutes, add the spaghetti to the mushroom sauce along with 1/4 cup of the pasta water and the parsley. Toss everything to combine and continue cooking for another 1-2 minutes.

Serve hot with crusty bread.


(a)Musing Foode /

May 2012