Beef Mushroom Spaghetti Sauce

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 cans (14 1/2 ounces each diced tomatoes
  • 1 tsp Basil, dried
  • 1/2 lb Mushrooms, fresh
  • 1 Onion, small
  • 1 tsp Oregano, dried
  • 2 tbsp Parsley flakes, dried

• Canned Goods

  • 1 cup Beef broth, reduced sodium
  • 1 can Tomato paste

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Pepper
  • 1 tsp Salt

Found on tasteofhome.com

Description

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

Directions

• Directions 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. Yield: 12 servings (1-1/2 quarts). Originally published as Mushroom-Beef Spaghetti Sauce in The Taste of Home Cookbook 2010, p270 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition