Spaghetti with Meat and Mushroom Sauce

Spaghetti with Meat and Mushroom Sauce

 

1
16-ounce package spaghetti
1
large onion, chopped
2
tablespoons minced garlic
1/4
cup olive oil
1
pound strip loin steak, cut into 1/2-inch cubes
2 1/2
cups (6 ounces) sliced mushrooms
1
cup chopped red, yellow and green bell peppers
1
medium tomato, chopped
1
26-ounce jar Barilla Tomato and Basil Pasta sauce
1/4
cup red wine
1
tablespoon dried Italian seasoning
Salt and pepper
Grated Parmesan cheese

 

          

 

Cook spaghetti according to package directions; drain.

 

Meanwhile, cook onion and garlic in olive oil in Dutch oven or large pot over medium heat until onion is transparent.  Add steak; cook and stir over medium-high heat 4 minutes.  Add vegetables; cook and stir 4 minutes.  Stir in pasta sauce, wine and Italian seasoning; heat just to boiling, stirring frequently.  Add salt and pepper to taste.

 

Combine sauce with hot drained spaghetti.  Cover and let stand 2 minutes before servings.  Serve with cheese. 

 

Serves 8. 

 

Can substitute 1/4 cup finely chopped fresh herbs for 1 tablespoon dried Italian seasoning.