Best Beef And Mushroom Pasta Sauce Recipes
BEEF AND MUSHROOM PASTA SAUCE
This is an easy to prepare mushroom pasta sauce. I usually serve this over spaghetti, but it's just as good over any pasta and equally delicious served over cheese ravioli or rice! This also freezes well.
Provided by DHANO923
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large saucepan over medium-high heat. Add beef, onion, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms and cook for 2 to 3 minutes. Stir in basil, oregano, salt, red pepper flakes, fennel, and black pepper.
- Pour in diced tomatoes with juice, beef broth, and tomato paste to the saucepan. Mix well. Cover and reduce heat to a simmer. Simmer, stirring occasionally, for 1 hour.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 14.1 g, Cholesterol 45.4 mg, Fat 11.4 g, Fiber 3.5 g, Protein 16.3 g, SaturatedFat 4.4 g, Sodium 786.5 mg, Sugar 8 g
BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES
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
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
BRAISED BEEF AND PASTA WITH ITALIAN MUSHROOM SAUCE
I found this recipe on my butcher's website and decided to give it a try. I used shoulder steaks and let me tell you, it was fabulous! The steak is so tender, and the sauce (or gravy as it's called in South Philly) is delicious.
Provided by Linda Seide
Categories Beef
Time 2h
Number Of Ingredients 8
Steps:
- 1. 1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
- 2. 2. Spray skillet with cooking spray again; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender.
- 3. 3. Add wine; cook and stir 3 minutes. Stir in marinara sauce. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
- 4. 4. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.
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