Yield
6 servings.

How to Make It

Step 1

Pour boiling water to cover over mushrooms; let stand 15 minutes. Drain mushrooms, reserving 1/3 cup liquid; coarsely chop mushrooms. Set mushrooms and liquid aside.

Step 2

Cook ground beef in a large skillet over medium heat until browned, stirring until it crumbles. Drain and set aside.

Step 3

Saute onion, carrot, celery, and garlic in hot olive oil in a large skillet over medium-high heat until tender. Stir in reserved mushrooms, mushroom liquid, ground beef, pureed tomato, sun-dried tomato, and pepperoni; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Stir in whipping cream, basil, and pepper. Simmer, uncovered, 5 minutes or until slightly thickened. Stir in 1/2 cup Parmesan cheese. Serve over cooked spaghetti. Sprinkle with remaining 2 tablespoons Parmesan cheese.

Light and Luscious

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