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Pasta Marinara with Beef and Shitake Mushrooms
Presto Pasta Nights starts year three and what is better than whipping up my favorite tomato-based pasta dish. I don't claim I cook the best pasta dish but in my own repertoire of pasta dishes, this pasta is one of those I do best.Ever since I got used to using canned tomatoes (main ingredients: tomatoes, sea salt) for making my own pasta sauce, I have long forgotten Prego-alike sauces which is generally too high in sodium.Pasta Marinara with Beef and Shitake MushroomsIngredients: chopped garlic, fresh shitake mushrooms sliced thinly, ground beef, sliced onions, some butter, olive oil, 1 can of diced tomatoes, salt, freshly ground black pepper, dried oregano and basil, some stock/water if sauce is too dryDirections:1. Cook pasta accordingly to instructions. (Note: I like my pasta al-dente and do not like to overcook my pasta. I prefer to leave the remaining of the al-dente pasta cooked in a pan when I toss them with the sauce later)2. In a lightly oil pan of olive oil, add in onions. Then add in some butter.
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