Herbed Mushroom Spaghetti Sauce
Taste of Home
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Ground beef makes this thick spaghetti sauce hearty, and the herbs give it a wonderful flavor. I think it’s the best spaghetti sauce I’ve ever had. —Anne Halfhill, Worthington, Ohio
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 45 min.
Ingredients:
- 1 pound lean ground beef
- 1/2 pound sliced fresh mushrooms
- 1 large onion, chopped
- 1 small green pepper, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cans (8 ounces each) tomato sauce
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 teaspoon dried basil
- 1/2 teaspoon salt, optional
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- Hot cooked spaghetti
Directions:
In a large skillet, cook the beef, mushrooms, onion, green pepper and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, soup and seasonings. Bring to a boil; reduce heat. Cover and simmer for 45-60 minutes, stirring occasionally. Serve with spaghetti. Yield: 6 servings.