Spaghetti Tomato-Bolognese with Sauteed Mushrooms

Dinner 2.14.2012: Spaghetti Tomato-Bolognese with Sauteed Mushrooms

Spaghetti Tomato-Bolognese with Sauteed Mushrooms

There may be times when you have leftover sauce, but not enough for a full meal. The solution? Stretch the sauce with a sauteed vegetable and some stock. In my case had some tomato-bolognese from the other night, but it just wasn't enough for two hungry cyclists just returning from the spin class. So I sauteed a few sliced mushrooms, deglazed the pan with chicken stock, added the leftover sauce and a little fresh parsley and viola - enough for 2 dinners and 1 lunch.

Spaghetti Tomato-Bolognese with Sauteed Mushrooms (olive oil, sliced mushrooms, kosher salt, pepper, chopped parsley, chicken stock) - (olive oil, chopped onion, ground sirloin, white wine, fresh thyme, chicken stock, chopped fire-roasted tomatoes, little marinara sauce, kosher salt, pepper, sugar, dried oregano, chopped parsley - garnish with parsley and grated parmesan)

Spaghetti Tomato-Bolognese with Sauteed Mushrooms