Herbed Mushroom Spaghetti Sauce Recipe

Herbed Mushroom Spaghetti Sauce Recipe photo by 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

This recipe is:

Diabetic Friendly

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Herbed Mushroom Spaghetti Sauce Recipe

Prep: 15 min. Cook: 1 hour

Yield: 6 Servings

15 60 75

Ingredients

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 small green pepper, chopped
2 tablespoons olive oil
4 garlic cloves, minced
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 and green pepper in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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.

Nutritional Analysis: 3/4 cup sauce with 1/2 cup spaghetti (calculated without salt) equals 330 calories, 11 g fat (3 g saturated fat), 37 mg cholesterol, 699 mg sodium, 36 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Originally published as Herbed Mushroom Spaghetti Sauce in Taste of Home February/March 2006, p35