Beef Mushroom Spaghetti Sauce Recipe

5 1 1
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Beef Mushroom Spaghetti Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe is the perfect meaty option for a classic Italian dish. I made this meal for the first time years ago, and I've been going back to it ever since.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-8 hours

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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

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.
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

  • 1 pound lean ground beef (90% lean)
  • 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
  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

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shagsgal User ID: 6937639 190646
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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