Mushroom And Beef Spaghetti Sauce Food

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• 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. Serve with spaghetti. Sprinkle with cheese if desired.

SPAGHETTI WITH BEEF MUSHROOM SAUCE

Steps:

• Cook the spaghetti according to the package directions. Drain and return the pasta to the pot.
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.
• Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.
• Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
• Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.
• Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

HERBED MUSHROOM SPAGHETTI SAUCE

Steps:

• 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.

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• 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 and sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.
• Stovetop mushroom-beef spaghetti sauce : Prepare as directed in step 1. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
• Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.

SPAGHETTI WITH BEEF AND MUSHROOM SAUCE

Steps:

• In a large saucepan, cook the ground beef and onion until meat is brown and onion tender. Drain. Stir in mushroom soup, tomato sauce, mushrooms, Italian seasoning, and pepper. Bring to boiling: reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
• Meanwhile, cook spaghetti according to package directions. Drain. Serve sauce over hot spagetti. Sprinkle with Parmesan cheese.

BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES

Steps:

• Cook pasta in a large pot.
• Strain and run cold water through.
• Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes.
• Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix.
• Pour over beef, add nutmeg and mix well.
• Cover, bring to boil and simmer 10 minutes, stir often.
• Stir in cooked pasta, mushrooms and peas or your choice of vegetables.
• (As an alteration, you can cook the pasta in the pot with the beef and soup. Add 3 cups of water instead of 2 and simmer until pasta is cooked, stirring often) Cook 10 minutes or until heated through stirring often.
• Remove from heat and toss with Grated Parmesan cheese.
• Leftovers can be used as a side dish for the next day's dinner.
• I served it with sliced london broil the next night.
• You can also substitute chicken for the beef or vegetarians can omit the meat altogether.

BEEF MUSHROOM SPAGHETTI SAUCE

Steps:

• 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.

BEEF MUSHROOM SPAGHETTI

Steps:

• In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, soup and water. Add spaghetti; toss to coat., Place in a greased 8-in. square baking dish. Cover and freeze for up to 3 months. , To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through.

WILD MUSHROOM AND BEEF PASTA SAUCE

Steps:

• Brown onion, garlic and zucchini, set aside.
• Brown mushrooms, set aside.
• Brown meat.
• Add onion, garlic, zucchini and mushrooms to meat.
• Cook together until almost all liquid has evaporated.
• Add remaining ingredients and cook until cheese has melted.
• If sauce is too thick dilute with milk until desired consistency.
• Salt & pepper to taste.
• Serve over freshly cooked pasta.