Ingredients:
1 package of Barilla spaghetti
300 grams of ground beef/chicken.
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1 jar of Barilla Bolognese sauce base.
Half a teaspoon of salt
A teaspoon of ground black pepper
A tablespoon of sweet paprika
4 tablespoons olive oil
Half a cup of chopped fresh basil
1 onion, finely chopped
4 cloves of garlic, finely chopped
Half a glass of red wine
1 basket of thinly sliced champignon mushrooms
Hot water up to about 3 cm above the spaghetti – about three cups.
How to prepare:
• In a sauté pan, place olive oil and chopped onion. Fry for about 3 minutes.
• Add the meat, mushrooms and garlic cloves.
• Fry everything together for about 7 minutes until the meat changes color. Reduce the heat.
• Add the jar of sauce, the spaghetti, basil, wine, salt, pepper and paprika to the pot.
• Pour boiling water over everything to about 3 cm above the spaghetti. Bring to a boil and cook over low heat, partially covered, for about 20 minutes, until the sauce reduces and the spaghetti softens.
