Spaghetti With Beef And Mushroom Sauce Recipes

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SPAGHETTI WITH BEEF MUSHROOM SAUCE



Spaghetti With Beef Mushroom Sauce image

Spaghetti With Beef Mushroom Sauce

Provided by Sara Quessenberry

Time 25m

Number Of Ingredients 11

1 pound dry spaghetti
2 tablespoons olive oil
1 pound button mushrooms, thinly sliced
2 cloves garlic, finely chopped
1 pound ground beef
1 teaspoon kosher salt
0.25 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1 cup heavy cream
1 cup (4 ounces) grated Parmesan
0.5 cup fresh flat-leaf parsley leaves, roughly chopped

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.

Nutrition Facts : Calories 700 kcal, Carbohydrate 64 g, Cholesterol 105 mg, Protein 36 g, SaturatedFat 12 g, Sodium 770 mg, Sugar 4 g, Fat 33 g, UnsaturatedFat 0 g

SPAGHETTI SAUCE



Spaghetti Sauce image

No need to ask what's for dinner when the tomato, garlic, and herb aroma from this Italian pasta sauce recipe wafts through the air.

Provided by BHG Test Kitchen

Time 1h

Number Of Ingredients 17

1 cup chopped onion (1 large)
0.5 cup chopped green sweet pepper
0.25 cup chopped celery
2 cloves garlic, minced
1 tablespoon cooking oil
4 cup chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
1 6 ounce can tomato paste
0.333 cup water
2 tablespoon snipped fresh parsley
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 teaspoon snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 teaspoon sugar
0.5 teaspoon salt
0.25 teaspoon black pepper
8 ounce dried spaghetti or linguine
Finely shredded Parmesan cheese (optional)

Steps:

  • In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
  • Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
  • Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

Nutrition Facts : Calories 325 kcal, Carbohydrate 62 g, Protein 12 g, SaturatedFat 1 g, Sodium 342 mg, Sugar 12 g, Fat 5 g, UnsaturatedFat 4 g

MUSHROOM-BEEF SPAGHETTI SAUCE



Mushroom-Beef Spaghetti Sauce image

"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

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 whole wheat spaghetti
Shredded Parmesan cheese, optional

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

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE



Spaghetti with Sausage-Mushroom Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces spaghetti
3 teaspoons extra-virgin olive oil
3/4 pound sweet or spicy Italian sausage, casings removed
1 8-ounce package sliced mixed mushrooms
Freshly ground pepper
3 tablespoons tomato paste
1 teaspoon chopped fresh rosemary
1/4 cup heavy cream
Shredded Parmesan cheese, for topping (optional)

Steps:

  • Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat 1 teaspoon olive 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 olive 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 to 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 to 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.

BEEF MUSHROOM SPAGHETTI SAUCE



Beef Mushroom Spaghetti Sauce image

This recipe is the perfect meaty option for a classic Italian dish. I made this meal for the first time years ago, and I've been going back to it ever since.

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings (1-1/2 quarts).

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 117 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 469mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

SPAGHETTI WITH BEEF AND MUSHROOM SAUCE



Spaghetti With Beef and Mushroom Sauce image

Easy sauce with cream of mushroom soup that was printed in the Sunset Magazine in the 1950's. Easy to make for a delicious dinner with salad and garlic bread.

Provided by Lola in Los Angeles

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1/2 cup chopped onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (15 ounce) can tomato sauce
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
12 ounces dried spaghetti
grated parmesan cheese

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.

Nutrition Facts : Calories 420.6, Fat 11.7, SaturatedFat 4, Cholesterol 49.1, Sodium 756.2, Carbohydrate 53.3, Fiber 3.3, Sugar 5.7, Protein 25

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

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.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

MUSHROOM-BEEF SPAGHETTI SAUCE



Mushroom-Beef Spaghetti Sauce image

A recipe from the Taste of Home cookbook. 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.

Provided by Boomette

Categories     Onions

Time 6h20m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 13

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

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.

DIVINE SPAGHETTI SAUCE



Divine Spaghetti Sauce image

This is one of those all-day simmering beef, tomato and herb sauces. It is very good and very nutritious! Ingredients can be increased or lessened to your taste. Freeze the remainder of sauce in plastic bags in serving sizes. Tastes better with each heating!!

Provided by Lana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 6h30m

Yield 7

Number Of Ingredients 14

1 pound lean ground beef
2 (28 ounce) cans whole peeled tomatoes
2 (6 ounce) cans tomato paste
1 large onion, chopped
4 stalks celery, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
15 fresh mushrooms, sliced
5 tablespoons Italian seasoning
1 teaspoon dried red pepper flakes
4 bay leaves
2 tablespoons chopped fresh basil
3 cloves garlic, minced
1 pound spaghetti

Steps:

  • In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
  • In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
  • In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
  • Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Add sauce to pasta; serve.

Nutrition Facts : Calories 534.5 calories, Carbohydrate 75.7 g, Cholesterol 48.6 mg, Fat 15.6 g, Fiber 9.8 g, Protein 26.3 g, SaturatedFat 5.8 g, Sodium 773.7 mg, Sugar 16.8 g

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