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Herbed Mushroom Spaghetti Sauce Recipe
Herbed Mushroom Spaghetti Sauce Recipe photo by Taste of Home
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Herbed Mushroom Spaghetti Sauce Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 6 servings

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

Nutritional Facts

3/4 cup: 330 calories, 11g fat (3g saturated fat), 37mg cholesterol, 699mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Directions

  1. 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.
  2. 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.
Originally published as Herbed Mushroom Spaghetti Sauce in Taste of Home February/March 2006, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Herbed Mushroom Spaghetti Sauce

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
cliftonhanger User ID: 742252 248755
Reviewed May. 28, 2016

"I like this recipe very much. It reminds me of a thicker version of my mom's spaghetti sauce."

MY REVIEW
bkl334t User ID: 7301445 66935
Reviewed Sep. 23, 2013

"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."

MY REVIEW
only2boys User ID: 1377442 133456
Reviewed Aug. 3, 2009

"Did you try the recipe both ways (soup vs tomatoes)? What size of tomato? Roma? What size of can diced tomatoes"

MY REVIEW
angelab017 User ID: 2558087 154569
Reviewed Sep. 8, 2008

"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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