Mushroom-Beef Spaghetti Sauce |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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âMy children love it. I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too. â. 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 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. Yield: 12 servings (1-1/2 quarts).
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