Spaghetti with red sauce, mushrooms, capers and green olives

Name: Spaghetti with red sauce, mushrooms, capers and green olives
Ingredients: 500 g spaghetti; 3000 ml water; 50 ml olive oil; 500 g mixed ground pork and beef; 1 teaspoon iodized salt; 1/2 teaspoon freshly ground pepper; 1 teaspoon dried oregano; 230 g canned sliced mushrooms drained; 400 g canned peeled tomatoes; 100 ml tomato paste; 2 teaspoons hot pepper paste; 2 medium white onions (300 g); 4 garlic cloves; 2 tablespoons capers; 2 tablespoons sliced pitted green olives

Pasta/Pizza - Spaghetti with red sauce, mushrooms, capers and green olives by Alice E. - Recipia

Spaghetti with red sauce, mushrooms, capers and green olives is made in a multicooker with ground meat and tomatoes. The sauce thickens in the pot and gets a kick from the hot pepper paste, while the capers and green olives give it a salty taste. I arrange the spaghetti in wide nests so the sauce reaches the middle too. Prep: 20 minutes. Cook: 64 minutes. Total time: 84 minutes. Serves: 5. Approximately 780 kcal and 33 g protein per serving.

Ingredients

500 g spaghetti
3000 ml water
50 ml olive oil
500 g mixed ground pork and beef
1 teaspoon iodized salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano
230 g canned sliced mushrooms drained
400 g canned peeled tomatoes
100 ml tomato paste
2 teaspoons hot pepper paste
2 medium white onions (300 g)
4 garlic cloves
2 tablespoons capers
2 tablespoons sliced pitted green olives

Preparation

1. Boil 500 g of spaghetti in 3000 ml of water for 9 minutes, until al dente. Drain. 2. Put the olive oil and ground meat in the multicooker pot. Set the FRY program for 15 minutes and cook, stirring, with the salt, pepper and oregano, until the meat is browned. 3. Drain the mushrooms and add them to the pot. Leave them on the FRY program for another 10 minutes, until softened. 4. Chop the peeled tomatoes, onion and garlic. Add them to the pot along with the tomato paste, hot pepper paste, capers and green olives. Set the STEW program for 30 minutes, until the sauce thickens. Serve with the spaghetti.

Notes

For a gluten-free version, swap the wheat spaghetti for 500 g of gluten-free pasta; regular pasta contains gluten. Gluten-free pasta cooks differently, so start checking it one minute before the time on the package. Fattier ground meat leaves more fat in the pot; if there is a lot, you can spoon off the excess before adding the mushrooms. Capers and olives are salty, so taste the sauce before adding more salt. The sauce is reminiscent of Bolognese, but the capers and olives make it saltier and spicier. It keeps in the fridge in a closed container for up to 3 days. A simple green salad goes well with it.