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Herbed Mushroom Spaghetti Sauce

 Herbed Mushroom Spaghetti Sauce
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
6 ServingsPrep: 15 min. Cook: 1 hour

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

Directions

  • 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.

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Herbed Mushroom Spaghetti Sauce (continued)

Nutritional Facts: 3/4 cup sauce with 1/2 cup spaghetti (calculated without salt) equals 330 calories, 11 g fat (3 g saturated fat), 37 mg cholesterol, 699 mg sodium, 36 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.