Pepperoni Beef Spaghetti

• 1/2 ounce dried porcini mushrooms
• 1 pound ground beef
• 1/4 cup chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28-ounce) can whole tomatoes, undrained and pureed
• 1/2 cup oil-packed sun-dried tomatoes, thinly sliced
• 1 (3-ounce) package whole pepperoni, sliced
• 1/2 cup whipping cream
• 2 tablespoons minced fresh basil
• 1 teaspoon coarsely ground pepper
• 1/2 cup plus 2 tablespoons grated fresh Parmesan cheese, divided
• 6 cups cooked spaghetti

1. Pour boiling water to cover over mushrooms; let stand 15 minutes. Drain mushrooms, reserving 1/3 cup liquid; coarsely chop mushrooms. Set mushrooms and liquid aside.
2. Cook ground beef in a large skillet over medium heat until browned, stirring until it crumbles. Drain and set aside.
3. Saute onion, carrot, celery, and garlic in hot olive oil in a large skillet over medium-high heat until tender. Stir in reserved mushrooms, mushroom liquid, ground beef, pureed tomato, sun-dried tomato, and pepperoni; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Stir in whipping cream, basil, and pepper. Simmer, uncovered, 5 minutes or until slightly thickened. Stir in 1/2 cup Parmesan cheese. Serve over cooked spaghetti. Sprinkle with remaining 2 tablespoons Parmesan cheese.

porcini mushrooms, ground beef, onion, carrot, celery, garlic, olive oil, tomatoes, tomatoes, pepperoni, whipping cream, fresh basil, ground pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/pepperoni-beef-spaghetti (may not work)