Herbed Mushroom Spaghetti Sauce Recipe
- 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
- 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.
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Herbed Mushroom Spaghetti Sauce(5)
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My husband and I thought this sauce was really good. I made it with the condensed soup per the recipe. Don't like rosemary, though, so I omitted it. I've made it several times.
Did you try the recipe both ways (soup vs tomatoes)? What size of tomato? Roma? What size of can diced tomatoes
I would highly recommend not using the condensed soup and just add 3 vine, organic tomatoes. and one can of italian herbed diced tomatoes.
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