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

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
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