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Best spaghetti vongole recipe. Serve in shallow bowls with more cheese for serving. Mix with pasta and enjoy. Melt butter in a saucepan over medium heat.
Tools you will need. Add remaining butter and olive oil. A dutch oven or large heavy bottomed pot hand immersion blender preferred easier or food processor or blender.
Draintransfer to a 3 qt. Stir and remove from heat. In a dutch oven or heavy bottomed soup pot add 13 cup olive oil and saute onions and garlic together over medium heat until softened 7 mins.
Cook until the mushrooms are just tender. This post was originally published on oct 9 2015 but was republished with new photos step by step instructions tips and faqs in february of 2018. Toss over medium heat until the cheese is melted and the sauce thickens and coats the pasta about 2 minutes.
Add garlic allow to brown then add mushrooms basil salt pepper. How to make the best marinara sauce. In a large nonstick skillet cook the beef mushrooms and onion over medium heat until meat is no longer pink.
Stir in the tomatoes tomato paste tomato sauce broth parsley brown sugar basil oregano salt and pepper. In a large pot of boiling salted water cook pasta according to package instructions. When the pasta is ready reserve 34 cup of the cooking water then drain the pasta.
Oil in a large pot over medium high. Spray large saucepan with cooking spray. Cook half of mushrooms in a single layer undisturbed until edges are brown and starting to crisp about 3 minutes.
When pasta is cooked reheat the sauce add parsley. Heat over medium high heat. Sauce spaghetti vite faite.
Add the pasta reserved cooking water and cheese to the skillet. Cook 5 minutes or until beef is crumbled and no longer pink stirring occasionally. Add garlic and mushrooms and cook stirring occasionally until tender and browned about 5 6 minutes.
Add mushrooms beef and onion. Add all other ingredients. Brown garlic onion mushrooms and parsley.
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