You may also like
Categories:
lean ground beef fresh mushrooms onion tomatoes tomato paste tomato sauce beef broth parsley flakes brown sugar basil oregano salt pepper
Viewed: 25 - Published at: 3 years agoIngredients
- 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
Method
- 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.
