Ingredients
1/2 pound lean ground beef (90% lean)1 cup sliced fresh mushrooms1/3 cup chopped onion1 garlic clove, minced1 cup gluten-free reduced-sodium beef broth2/3 cup water1/3 cup tomato paste1/2 teaspoon dried basil1/2 teaspoon dried oregano1/8 teaspoon pepper3 ounces uncooked gluten-free spaghetti, broken in half2 teaspoons grated Parmesan cheese
Preparation
In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the broth, water, tomato paste, seasonings and spaghetti. Bring to a boil. Reduce heat; cover and simmer until spaghetti is tender, 15-20 minutes. Sprinkle with cheese.
