Creamy Tomato Mushroom Spaghetti

Ingredients for Creamy Tomato Mushroom Spaghetti

• 500 g spaghetti noodles, cooked according to package directions
• 400 g minced beef
• 200 g button mushrooms, sliced
• 2 tbsp tomato paste
• 410 g tomato puree
• 1/2 cup beef stock, plus more if needed
• 420 g cream of mushroom soup
• 2 tbsp liver spread or spicy liver pâté
• 8 garlic cloves, minced
• 1 large onion, finely chopped
• 1 tsp dried whole basil
• Grated Parmesan cheese, for serving
• 3 tbsp sugar, or to taste
• Freshly ground black pepper, to taste
• Salt, to taste
• Oil, for cooking

How to cook Creamy Tomato Mushroom Spaghetti

1. 1.Heat oil in a large pan over medium heat; sauté garlic and onion until the onion is soft.
2. 2.Add minced beef and cook, breaking it apart, until lightly browned.
3. 3.Pour in beef stock, bring to a boil, then simmer for 10 minutes.
4. 4.Stir in tomato puree, tomato paste, cream of mushroom soup, and basil; simmer gently for 15 minutes.
5. 5.Add mushrooms and liver spread; cook 5 minutes, loosening with extra stock if the sauce becomes too thick.
6. 6.Season with sugar, salt, and black pepper. Spoon sauce over cooked spaghetti and finish with Parmesan.