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TOTAL TIME: Prep: 20 min. Cook: 6-8 hours
MAKES: 12 servings

Ingredients

  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1 can (8 ounces) tomato sauce
  • 1 cup reduced-sodium beef broth
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.
  2. Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Yield: 12 servings (1-1/2 quarts).
Originally published as Mushroom-Beef Spaghetti Sauce in The Taste of Home Cookbook 2010, p270

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Beef Mushroom Spaghetti Sauce

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Reviewed Apr. 20, 2014

tried this sauce & thought it was worth my time! Thought it was very good since I don"t like my sauce tasting sweet. Good tasting italian sauce. Use it all the time.

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