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Beef Mushroom Spaghetti Sauce

 Beef Mushroom Spaghetti Sauce
12 ServingsPrep: 20 min. Cook: 6-8 hours


  • 1 pound ground beef
    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


  • 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).
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka

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Beef Mushroom Spaghetti Sauce (continued)

Wine (continued)
"The Coach" Cabernet Sauvignon CA 2011
, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now