Best 5 Beef Mushroom Spaghetti Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a hearty and flavorful culinary journey with our Beef Mushroom Spaghetti Sauce, a symphony of savory flavors that will tantalize your taste buds. This delectable sauce, crafted with succulent beef, earthy mushrooms, and a rich tomato base, is a versatile delight that elevates any pasta dish to new heights. Savor the tender beef that melts in your mouth, the umami-rich mushrooms that add depth, and the vibrant tomatoes that provide a tangy balance. Whether you're a seasoned chef or a novice cook, our meticulously curated recipes offer a range of options to suit your culinary skills and preferences. From a classic spaghetti and meatballs variation to a creamy mushroom Alfredo sauce, these recipes are sure to become your go-to favorites. Get ready to embark on a culinary adventure and create a memorable dining experience with our Beef Mushroom Spaghetti Sauce.

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

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

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.

BEEF MUSHROOM SPAGHETTI SAUCE



Beef Mushroom Spaghetti Sauce image

This recipe is the perfect meaty option for a classic Italian dish. I made this meal for the first time years ago, and I've been going back to it ever since.

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings (1-1/2 quarts).

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 117 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 469mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

MUSHROOM AND BEEF SPAGHETTI SAUCE



MUSHROOM AND BEEF SPAGHETTI SAUCE image

Categories     Sauce     Tomato

Yield 8 servings

Number Of Ingredients 20

fresh basil
dry italian seasoning
red pepper flakes
4T sugar
olive oil
10 cloves garlic, finely chopped
2 lbs Roma tomatoes
1 large red bell pepper, diced
1 lb sliced white mushrooms
1 lb sliced crimini mushrooms
1 1/2 lbs yellow onion, chopped
4 oz sun dried tomatoes in oil
2 lb lean ground beef
1 lb mild Italian sausage
1 lb hot italian sausage
1 750 ml bottle red wine
8 15 oz cans of tomato sauce
3 15 oz cans of diced tomatoes
1 12 oz can of tomato pate
salt and pepper

Steps:

  • Using a large pan brown the meat. Sprinkle with 1 T of Italian seasoning and a couple of good shakes of red pepper flakes. Drain and set aside. Pour about 3 T of olive oil in pot, add garlic, 1 T of Italian seasonins and 2 shakes of red pepper. Over medium heat, saute until the garlic is frangrant. Add the onions and red bell pepper and continue to saute until the onions are translucent. Add another 1 T of Italian seasoning and salt and ground pepper. Add the mushrooms and continue to saute until they soften. Lower heat to medium. Add 8 cans of tomato sauce, the can of tomato paste and stir in the meat. Pour 2 glasses of wine, sip on one and add the other to the sauce. Slice the roma tomatoes and place in a food processor and puree with the 4 T of sugar, the sun dried tomatoes, several leaves of fresh basil and a dash of salt. Add the puree mixture to the pot. Place 3 cans of diced tomatoes in the food processor with 1 T of Italian seasonings. Pureee and add the top. Top off your wine and add the rest of teh bottle to the pot. Keep the heat at medium until it begins to bubble, then reduce to medium low. Cook for about an hour, stirring every 10 or 15 minutes. Taste and add seasonins if needed. Reduce heat to low and cook for several hours stirring every 20 or 30 minutes. Serve.

SPAGHETTI WITH BEEF MUSHROOM SAUCE



SPAGHETTI WITH BEEF MUSHROOM SAUCE image

Categories     Pasta

Yield 6 people

Number Of Ingredients 10

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
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1 cup heavy cream
1 cup (4 ounces) grated Parmesan
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Steps:

  • 1. Cook the spaghetti according to the package directions. Drain and return the pasta to the pot. 2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes. 3. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes. 4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. 5. Reduce heat and stir in the cream and 3/4 cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. 6. Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley. Note: To lighten this dish, omit the cream and double the tomatoes.

Tips:

  • Use a large pot or Dutch oven to ensure that there is enough space for the sauce to simmer and reduce without overcrowding.
  • Brown the mushrooms separately from the beef to prevent them from becoming soggy.
  • Use a variety of mushrooms for a more complex flavor profile. Some good options include cremini, shiitake, and oyster mushrooms.
  • Be sure to cook the beef until it is browned all over. This will help to develop the flavor of the sauce.
  • Add the vegetables to the pot in stages, starting with the onions and garlic and then adding the mushrooms and bell peppers.
  • Use a high-quality beef broth for the best flavor. You can also use chicken broth or vegetable broth if you prefer.
  • Simmer the sauce for at least 30 minutes, or longer if you have the time. This will allow the flavors to meld and develop.
  • Serve the sauce over your favorite pasta, such as spaghetti, penne, or linguine.

Conclusion:

This flavorful and versatile beef mushroom spaghetti sauce is a great weeknight meal that can be easily tailored to your own taste preferences. With its rich and savory flavor, this sauce is sure to become a family favorite. So next time you're looking for a quick and easy dinner idea, give this beef mushroom spaghetti sauce a try. You won't be disappointed!

Related Topics