Mushroom-Beef Spaghetti Sauce |
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Prep Time: 20 Minutes Cook Time: 340 Minutes |
Ready In: 360 Minutes Servings: 16 |
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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. Ingredients:
1 lb lean ground beef (90 % lean) |
1/2 lb fresh mushrooms, sliced |
1 small onion, chopped |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (12 ounce) can tomato paste |
1 (8 ounce) can 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 |
Directions:
1. In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
2. 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.
3. 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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