Cooking Directions

• Season the beef as desired.  Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the beef, mushrooms, carrots and garlic and cook until the beef is well browned, stirring often to separate meat.
• Increase the heat to high.  Add the wine and heat to a boil.  Boil for 2 minutes, stirring occasionally.  Reduce the heat to medium.  Add the sauce and cook for 5 minutes, stirring occasionally.
• Stir in the half and half.  Season to taste.  Add the spaghetti and toss to coat.  Serve with grated Parmesan cheese, if desired.

Ingredients

• 0.5 pound 0% extra lean ground beef or ground pork
• 1 tablespoon olive oil
• 8 ounces baby portobello mushrooms, chopped (about 3 cups)
• 2 medium carrot, peeled and chopped (about 1 cup)
• 2 cloves garlic, chopped
• 0.5 cup dry red wine or Swanson® Beef Broth
• 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
• 2 tablespoons half and half
• 8 ounces spaghetti, cooked and drained (about 4 cups cooked)