MUSHROOM-BEEF SPAGHETTI SAUCE
"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."
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 115 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
SPAGHETTI WITH BEEF MUSHROOM SAUCE
Spaghetti With Beef Mushroom Sauce
Provided by Sara Quessenberry
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 700 kcal, Carbohydrate 64 g, Cholesterol 105 mg, Protein 36 g, SaturatedFat 12 g, Sodium 770 mg, Sugar 4 g, Fat 33 g, UnsaturatedFat 0 g
SPAGHETTI WITH BEEF AND MUSHROOM SAUCE
Easy sauce with cream of mushroom soup that was printed in the Sunset Magazine in the 1950's. Easy to make for a delicious dinner with salad and garlic bread.
Provided by Lola in Los Angeles
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420.6, Fat 11.7, SaturatedFat 4, Cholesterol 49.1, Sodium 756.2, Carbohydrate 53.3, Fiber 3.3, Sugar 5.7, Protein 25
SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
10 MINUTE MUSHROOM SPAGHETTI SAUCE
Make and share this 10 Minute Mushroom Spaghetti Sauce recipe from Food.com.
Provided by Claire Chartrand
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil; brown garlic, onion, mushrooms and parsley.
- Add all other ingredients.
- Simmer 10 minutes.
MUSHROOM-BEEF SPAGHETTI SAUCE
A recipe from the Taste of Home cookbook. It's very yummy. It can be made in the crockpot but I made it on the stove-top. You can add some bell pepper and other veggies to make it chunkier.
Provided by Boomette
Categories Onions
Time 6h20m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 13
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.
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PASTA WITH BEEF AND CREAMY MUSHROOMS | RECIPE
From kitchenstories.com
4.5/5 (167)Total Time 30 minsCategory Quick RecipesCalories 946 per serving
- Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some pasta water, and set aside.
- Heat up some olive oil in a frying pan and sauté mushrooms for approx. 5 – 8 min. Add onion rings and cook for approx. 2 – 3 min. until translucent. Transfer to a plate and set aside.
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