RICHMOND, Va - Cookbook author Kim Baker joined us in the Virginia This Morning kitchen to put together a pasta dish with mushroom meat sauce. This recipe is one of many tasty ideas you will find in her new cookbook, ‘Working It In The Kitchen,’ a decade-long journey of connecting with professionals about the rewards and challenges of weeknight cooking and what matters most to them. This new cook book is full of recipes and ideas about how to maintain a healthy work/life balance. For more information visit www.facebook.com/KimBakerFoods.
Pasta with Mushroom Meat Sauce
Ingredients:
1 lb. pasta, such as spaghetti
1 T. olive oil
two shallots, finely chopped
1/8 t. crushed red pepper ‑flakes
16 oz. mushrooms, sliced
1 lb. lean ground beef
sea salt and pepper
one 14.5 oz. can diced tomato
one 15 oz. can tomato sauce
3 T. parmesan cheese, grated
Prepare pasta according to directions and drain. Meanwhile, heat olive oil in a large skillet over medium heat. Add shallots and red pepper, and sauté for 1-2 minutes. Add mushrooms, and sauté for 3-4 minutes until tender. Add beef to pan and using a fork, break the meat into small pieces. Season with salt and sauté for 3-4 minutes until nearly cooked through. Add diced tomato and let cook for 2 minutes. Smash the diced tomatoes a bit with the back of a fork and add tomato sauce.
Season with additional salt and pepper. Reduce heat to low and let cook 5 minutes. Add cheese and stir to combine. Combine sauce with cooked pasta.
Serves 6.
