Season the beef as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef, mushrooms, carrots and garlic and cook until the beef is well browned, stirring often to separate meat.Increase the heat to high. Add the wine and heat to a boil. Boil for 2 minutes, stirring occasionally. Reduce the heat to medium. Add the sauce and cook for 5 minutes, stirring occasionally.Stir in the half and half. Season to taste. Add the spaghetti and toss to coat. Serve with grated Parmesan cheese, if desired.
0.5 pound 0% extra lean ground beef or ground pork1 tablespoon olive oil8 ounces baby portobello mushrooms, chopped (about 3 cups)2 medium carrot, peeled and chopped (about 1 cup)2 cloves garlic, chopped0.5 cup dry red wine or Swanson® Beef Broth1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce2 tablespoons half and half8 ounces spaghetti, cooked and drained (about 4 cups cooked)
Pieces of beef top round get fork-tender w...
These bold and spicy sliders are packed fu...
Double the flavor in this wonderful meatlo...
Two American classics meet in this delicio...