In today’s post, I’ll show you a quick and easy recipe for spaghetti bolognese “chasseur style”, i.e. with a flavorful brown sauce, ground beef and mushrooms.
The spaghetti are cooked quickly and the sauce also only takes about 15 minutes to prepare. The perfect lunch or dinner when you’re in a hurry. Have fun cooking!
Cooked/Baked today: Spaghetti Bolognese “Chasseur Style” with Mushrooms & Ground Beef
Difficulty: Easy – Medium
Preparation Time: 30 minutes
Category: Main Dishes, Recipes with Meat, Pasta & Noodle Recipes, Fast Food, Recipes with Mushrooms, Recipes with Ground Beef
Our Recipe rating:
Ingredients for 4 – 6 servings:
- 500 grams pasta (type of your choice)
- 500 grams ground beef
- 400 grams brown mushrooms
- 400 milliliters beef stock
- 100 milliliters cream
- 1 large onion
- 1 – 2 cloves garlic
- 1 tablespoon tomato paste
- 1 heaping teaspoon sugar beet syrup
- 1 teaspoon cornstarch + water to thicken the sauce
- Oil for frying
- Salt & pepper to taste
- Parsley for garnish
Required kitchen gadgets, helper & preparations:
- Pot or saucepan for sauce
- Large pot for pasta
- Pasta strainer
- Small cup for cornstarch water mixture
…for spaghetti bolognese “chasseur style” with mushrooms & ground beef:
Peel and finely chop the onion & garlic. Clean mushrooms & cut into not too thin slices. Finely chop the parsley for the garnish and set aside. Mix 1 teaspoon of cornstarch with a sip of cold water until smooth & set aside. Bring a large pot of salted water to the boil & cook the pasta for 7 – 8 minutes or according to package instructions until al dente, then drain in a colander.
For the sauce, heat a large pan with a good dash of oil, add the mushrooms to the pan & sauté for 2 – 3 minutes over medium-high heat, then lift out of the pan & set aside. Now put another dash of oil in the pan, add the onions & garlic & sweat for 2 – 3 minutes over medium heat, turning occasionally.
Then add 500 grams of ground beef & sauté for another 4 – 5 minutes until crumbly, season with salt & pepper. Next, add 1 tablespoon of tomato paste, stir in & roast briefly. When that’s done, pour in 400 milliliters of beef stock and 100 milliliters of cream, and also put the mushrooms with juice back into the pan, stir everything well and bring to a boil.
Season the sauce with salt & pepper and also add 1 heaped teaspoon of sugar beet syrup, also pour in the cornstarch mixture to thicken the sauce while stirring. Then serve the done pasta on deep plates & top with the “Chasseur Style” Bolognese sauce. Finally, garnish with some chopped parsley. Have fun cooking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):