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 SAUCE
No need to ask what's for dinner when the tomato, garlic, and herb aroma from this Italian pasta sauce recipe wafts through the air.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 17
Steps:
- In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
- Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
- Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.
Nutrition Facts : Calories 325 kcal, Carbohydrate 62 g, Protein 12 g, SaturatedFat 1 g, Sodium 342 mg, Sugar 12 g, Fat 5 g, UnsaturatedFat 4 g
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.
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.
BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES
I got this from a Kraft Canada Kitchens recipe a few months back. It's quick and easy to make. Vegetarians can omit the beef for a nice vegetarian pasta meal.
Provided by Cathy17
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 906.3, Fat 65.5, SaturatedFat 24.9, Cholesterol 76.4, Sodium 936.8, Carbohydrate 66.2, Fiber 8.6, Sugar 2.5, Protein 14.9
BEEF MUSHROOM SPAGHETTI
Norene Wright from Manilla, Indiana uses just six simple ingredients to prepare this hearty spaghetti casserole. "Garnish it with Parmesan cheese and serve it with a tossed salad and garlic bread," she recommends.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 464 calories, Fat 15g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 1102mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
SPAGHETTI WITH MUSHROOM SAUCE AND SAUSAGE
Another one-dish meal that will warm your winter heart with flexibility to please everyone in the family.
Provided by Judikins
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions; drain, reserve.
- Meanwhile, brown sausage according to package directions in a large skillet over medium heat.
- Drain the links on paper towels; reserve.
- Discard any remaining fat from the skillet; cut sausage into slices.
- Melt butter in skillet over medium-high heat; add mushrooms cooking and stirring until mushrooms are browned (about 6 minutes). Transfer mushrooms to plate.
- Add broth to skillet, scraping up the brown bits on the bottom. Heat to boil; reduce until slightly syrupy, about 5 minutes. Stir in mustard, cream and pepper.
- Reduce heat to low; return sausage and mushrooms to pan. Simmer to combine flavors, about 2 minutes.
- Place cooked spaghetti in large bowl. Add sauce; toss to mix. Sprinkle with parsley.
Nutrition Facts : Calories 832.2, Fat 35.7, SaturatedFat 12.7, Cholesterol 90.4, Sodium 1666.9, Carbohydrate 90.6, Fiber 5.4, Sugar 4.4, Protein 37.1
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.
SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)
I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.
Provided by Pokey in San Antonio
Categories Sauces
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, season to taste with salt and pepper, drain and set aside.
- Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
- Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
- Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
- Simmer on medium low for at least one hour, stirring occasionally.
- When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
- When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.
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