Spaghetti With Beef And Mushroom Sauce Recipes

SPAGHETTI WITH BEEF MUSHROOM SAUCE

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.

MUSHROOM-BEEF SPAGHETTI SAUCE

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.

MUSHROOM-BEEF SPAGHETTI SAUCE

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.

BEEF MUSHROOM SPAGHETTI SAUCE

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.

SPAGHETTI WITH BEEF AND MUSHROOM SAUCE

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.

BEEF MUSHROOM SPAGHETTI

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.

SPAGHETTI SAUCE WITH GROUND BEEF

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.