Best 8 Mushroom And Beef Spaghetti Sauce Recipes

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Mushroom and beef spaghetti sauce is a hearty and flavorful dish that is perfect for a weeknight meal. It is made with simple ingredients that are easily accessible, and it can be tailored to your own personal preferences. Whether you like your sauce thick or thin, spicy or mild, there is a recipe out there that will suit your taste. So grab your ingredients and get ready to make a delicious mushroom and beef spaghetti sauce!

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

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

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

VEGETARIAN PASTA SAUCE WITH MUSHROOMS



Vegetarian Pasta Sauce with Mushrooms image

Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.

Provided by Janice Nagle

Categories     Vegetarian Pasta Sauce

Time 50m

Yield 6

Number Of Ingredients 11

¼ cup butter
½ pound fresh baby portobello mushrooms, sliced
½ pound fresh button mushrooms, sliced
1 medium onion, finely chopped
2 tablespoons dry red wine, or more to taste
2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
1 (23 ounce) jar pasta sauce (such as Prego®)
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 pinch white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
  • Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
  • Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g

BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES



Beef and Pasta With Mushroom Sauce and Vegetables image

I got this from a Kraft Canada Kitchens recipe a few months back. It's quick and easy to make. Vegetarians can omit the beef for a nice vegetarian pasta meal.

Provided by Cathy17

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb beef, strips
1 tablespoon oil
2 (10 fluid ounce) cans cream of mushroom soup
2 cups water
1 package lipton recipe secrets garlic and herb soup mix
1 teaspoon nutmeg
4 cups bow tie pasta or 4 cups rotini pasta
1 cup sliced mushrooms
1 cup sugar snap peas or 1 cup frozen mixed vegetables
2 tablespoons grated parmesan cheese (or to taste)

Steps:

  • Cook pasta in a large pot.
  • Strain and run cold water through.
  • Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes.
  • Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix.
  • Pour over beef, add nutmeg and mix well.
  • Cover, bring to boil and simmer 10 minutes, stir often.
  • Stir in cooked pasta, mushrooms and peas or your choice of vegetables.
  • (As an alteration, you can cook the pasta in the pot with the beef and soup. Add 3 cups of water instead of 2 and simmer until pasta is cooked, stirring often) Cook 10 minutes or until heated through stirring often.
  • Remove from heat and toss with Grated Parmesan cheese.
  • Leftovers can be used as a side dish for the next day's dinner.
  • I served it with sliced london broil the next night.
  • You can also substitute chicken for the beef or vegetarians can omit the meat altogether.

Nutrition Facts : Calories 906.3, Fat 65.5, SaturatedFat 24.9, Cholesterol 76.4, Sodium 936.8, Carbohydrate 66.2, Fiber 8.6, Sugar 2.5, Protein 14.9

BEEF MUSHROOM SPAGHETTI



Beef Mushroom Spaghetti image

Norene Wright from Manilla, Indiana uses just six simple ingredients to prepare this hearty spaghetti casserole. "Garnish it with Parmesan cheese and serve it with a tossed salad and garlic bread," she recommends.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 6

1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1 package (7 ounces) thin spaghetti, cooked and drained

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.

Nutrition Facts : Calories 464 calories, Fat 15g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 1102mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

Tips for Making the Best Mushroom and Beef Pasta Sauce:

  • Use high-quality ingredients: Fresh mushrooms, tender beef, and flavorful herbs and spices will make all the difference in your sauce.
  • Don't overcrowd the pan: When cooking the mushrooms and beef, make sure to give them enough space so they can brown properly. If you overcrowd the pan, they will steam instead of brown.
  • Cook the sauce slowly: A low and slow simmer allows the flavors to meld and develop. Simmer the sauce for at least 30 minutes, or longer if you have time.
  • Add a touch of acidity: A little bit of red wine, lemon juice, or vinegar can help to brighten the flavors of the sauce.
  • Serve immediately: This sauce is best enjoyed fresh, so serve it over your favorite pasta immediately.

Conclusion:

This mushroom and beef spaghetti sauce is a delicious and versatile dish that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy dinner idea, give this mushroom and beef spaghetti sauce a try. You won't be disappointed!

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