Mushroom-Beef Spaghetti Sauce
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 12 servings.
“I got the recipe for this sauce in a recipe exchange and wish I could credit the person who gave it to me,” says Meg Fisher of Marietta, Georgia. “My children love it! I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too.”
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
-
Hot cooked whole wheat spaghetti
-
Shredded Parmesan cheese, optional
Directions
-
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. Serve with spaghetti. Sprinkle with cheese if desired.
Nutrition Facts
1/2 cup: 115 calories, 3g fat (1g saturated fat), 19mg cholesterol, 493mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.
© 2024 RDA Enthusiast Brands, LLC