Herbed Mushroom Spaghetti Sauce
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
|
PREP |
15 min. |
COOK
|
45 min.
|
TOTAL
|
60 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.