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Roasted Beef Involtini with Spaghetti
A roasted Italian beef involtini with porcini mushrooms and zucchini, finished with pecorino romano, parmesan and extra virgin olive oil, served over spaghetti.
Ingredients
Instructions
Season the beef mince and simmer it over medium-high heat until well browned, about 7 minutes.
Add the porcini mushrooms and zucchini, cooking until softened, about 5 minutes.
Stir in the pecorino romano, parmesan and extra virgin olive oil for 3 minutes.
Cook the spaghetti separately and drain.
Let the beef simmer for about 17 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the spaghetti, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
