Meatymushroomspaghettisauce Recipes

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.

MEAT LOVER'S CHUNKY MUSHROOM PASTA SAUCE

Steps:

• In a Dutch oven cook the ground beef and sausage meat until no longer pink; drain fat and remove to a bowl.
• In the same Dutch oven heat olive oil over medium-high heat.
• Add in onion, bell pepper, small whole mushrooms, chili flakes and dried basil; cook stirring for about 7-10 minutes or until well softened.
• Add the beef mixture back to the pot then add in the pasta sauce; bring to a simmer over medium heat stirring.
• Reduce heat to low and simmer uncovered for about 30-35 minutes, seasoning with salt and black pepper about halfway through simmering.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• Bring a pot of salted water to boil. Add the spaghetti and cook as package directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoons 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 oil to the skillet and increase the heat to medium-high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3-4 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, 8-10 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.

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.

MEATY MUSHROOM SPAGHETTI SAUCE

Steps:

• Brown hamburger w/onion, drain fat.
• Brown pork, drain fat.
• Transfer both meats into a large saucepan; and add all tomato indgredients, mushrooms, garlic cloves and garlic salt, stir.
• Top with italian seasoning and simmer, covered for 1 hour.
• Taste and simmer for 4-5 hours.
• Serve over pasta.