– 2/3 pound (300 g) spaghetti
– 1/2 pound ground beef
– 1 small onion (sliced)
– 3 cloves garlic, minced
– 1 rib celery (chopped)
– 8 white mushrooms (sliced (optional)
– Sherry wine
– A pinchdried oregano
– A pinchdried basil
– Kosher salt and black pepper to taste
– 2 tablespoons olive oil (divided)
– 1 cup unsalted chicken stock
– 2 cups water
– 5.5 fl oz can (156 ml) tomato paste
– 2 tablespoons regular soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon Worcestershire sauce
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
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