Kelli's Gluten Free Kitchen

Sautéed mushrooms added a depth and richness to the marinara. We layered the mushrooms on top of the marinara to give more control in which bites had mushrooms. The spaghetti was served with salad and Kraft Ranch dressing and GF Dinner Rolls.

GF Sautéed Mushrooms

1/2 package of mushrooms, thinly sliced
1/4 cup olive oil
Splash red wine
3 shakes Lea & Perrins worcestershire
1/2 tsp salt
1/2 tsp garlic powder
1/8 tsp pepper

Combine all ingredients into a sauce pan over medium high heat. After 10 minutes turn to medium low and allow to continue to cook for 15-20 minutes.

GF Meat Sauce Marinara
1 lb. ground beef
1/2 onion, diced
1 jar Barilla Marinara
1 tsp fresh savory, cut
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp thyme, cut
1/4 tsp pepper
Pinch of fresh Italian parsley

Brown the ground beef and onion in a sauce pan until no pink remains. Add marinara sauce and herbs. Allow to simmer on low as pasta cooks. We use DeBoles pasta as directed on box.

Layer spaghetti, marinara, and mushrooms. Top with fresh parmesan cheese. Serve with garden salad and GF dinner rolls.