Tuesday, November 9, 2010

Spaghetti with Beef and Mushroom Sauce

This recipe was simple and a little twist on typical beef sauce. It did, however, lack a little flavor. I definitely would add seasoned salt and garlic the next time I make this.  I prefer real mushrooms as opposed to cream of mushroom, and the cream made the sauce kind of pale, which made it look a little less appetizing. It still tasted good though!

Spaghetti with Beef and Mushroom Sauce

  • 1 pound  lean ground beef
  • 1/2 cup  chopped onion
  • 1 10-3/4-ounce can  condensed cream of mushroom soup
  • 1 15-ounce can  tomato sauce
  • 1 4 -ounce can  sliced mushrooms, drained (optional)
  • 1 teaspoon  dried Italian seasoning, crushed
  • 1/4 teaspoon  black pepper
  • 12 ounces  dried spaghetti
  • Grated Parmesan cheese (optional)
In a large saucepan cook the ground beef and onion until meat is brown and onion is tender. Drain. Stir in the mushroom soup, tomato sauce, mushrooms (if desired), Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Meanwhile, cook spaghetti according to package directions. Drain. Serve sauce over hot spaghetti. If desired, sprinkle with Parmesan cheese.

Prep Time: 15 minutes
Bake Time: 20 minutes
Serving Size: 6 servings
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