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
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
VEGETARIAN PASTA SAUCE WITH MUSHROOMS
Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.
Provided by Janice Nagle
Categories Vegetarian Pasta Sauce
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
- Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
- Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g
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