This simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store. After a few minutes of hands-on effort, you’ll be free to walk away while this sauce simmers on its own, making your house smell fantastic in the process.
Spaghetti with Mushroom Sauce
I should probably write a love song to mushrooms at this point. If you’ve been hanging out with me online for any length of time, you know exactly how often I cook with mushrooms.
You might even be thinking, good grief, there are four mushroom pasta recipes on this site already. Do you really need a fifth? Glad you asked, because yes, we do.
Mushrooms in Spaghetti Sauce
Mushrooms add a rich and savory depth of flavor to spaghetti sauce. Their meaty texture makes this a hearty sauce that my meat-loving family devours whether or not I make it with ground beef.
This sauce works well as a vegetarian or vegan meal when made without ground beef. For a low-carb variation, or simply because it’s delicious this way too, scoop the spaghetti sauce over a bowl of roasted broccoli or sauteed cabbage ribbons.
If you’re not a fan of mushrooms, feel free to skip them here and double the ground beef. The sauce will still be delicious. You’ll just miss out on the mushrooms we love so much.
I have to resist the urge to add mushrooms to half the dishes I make. Mushrooms are a staple on both our regular grocery list and our Costco list. When I don’t have them in the fridge, it’s a sad day around here.
Mushroom Spaghetti Sauce
You’ll need the following ingredients to make this recipe:
- ground beef
- onion
- bell pepper
- garlic
- mushrooms
- diced tomatoes
- tomato puree
- tomato sauce
- Italian seasoning
- kosher salt
- freshly ground black pepper
- optional crushed red pepper flakes
The crushed red pepper in this sauce is technically an optional ingredient, but I highly recommend it. It serves both to add a hint of heat and to boost the flavors in the sauce.
Spaghetti Sauce with Mushrooms
Cook and crumble the ground beef in a large deep sized skillet, or dutch oven, over medium-high heat. Drain any excess grease, if necessary.
Add the onion, bell pepper, and garlic to the pan. Continue cooking for an additional 3-4 minutes, until the vegetables begin to soften.
Stir in the crushed tomatoes, tomato puree, and tomato sauce. Add the oregano, basil, salt, black pepper, and red pepper flakes to the sauce along with the mushrooms. Stir to combine and bring to a simmer.
Reduce heat to maintain a slow simmer and continue cooking, stirring occasionally, for about an hour. Taste the sauce and adjust the seasonings as needed. Sprinkle with fresh parsley and Parmesan before serving, if desired.
Looking for an easy vegetable side to bolster your meal? These slow cooker caramelized onions come together quickly and taste amazing in any mushroom recipe.
Stroganoff is the definition of comfort food, isn’t it? This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish.
Broccoli mushroom casserole starts with a mixture of rice, sautéed mushrooms, and broccoli florets in a creamy, cheesy sauce. It’s enticing and fragrant straight out of the oven, making it hard to wait for it to cool enough to avoid burning my mouth with the first taste.
Cajun chicken with mushrooms is an addictive combination of spicy and irresistible little bites. What is that commercial where they say, “Bet you can’t eat just one!”? That is what comes to mind when I make these chicken and mushroom bites.
Simple and savory mushroom rice comes together as the perfect side dish or serves as a meal all on its own.
This steak stir fry with mushrooms is everything you love about steak smothered in mushrooms and onions but quick and easy, made in a single pan.
Crisp warm tortillas filled with melted cheese are made even better when you add a handful of mushrooms for savory mushroom quesadillas.
Mushroom Spaghetti Sauce
Ingredients
- 1½ pounds ground beef
- 1 medium onion chopped small, about 1 cup
- 1 green bell pepper chopped into 1/2-inch pieces, about 1 cup
- 3 cloves garlic minced
- 16 ounces mushrooms sliced
- 15 ounces cans petite diced tomatoes
- 14 ounces can tomato puree
- 8 ounces tomato sauce
- 2½ tablespoons Italian seasoning
- 1½ teaspoon salt adjust to taste
- ½ teaspoon freshly ground black pepper divided
- ½ teaspoon crushed red pepper flakes OPTIONAL
- 2 tablespoons fresh Italian parsley chopped OPTIONAL
- freshly grated Parmesan for serving OPTIONAL
Instructions
- Cook and crumble the ground beef in a large deep sized skillet, or dutch oven, over medium-high heat. Drain any excess grease, if necessary.
- Add the onion, bell pepper, and garlic to the pan. Continue cooking for an additional 3-4 minutes, until the vegetables begin to soften. Stir in the crushed tomatoes, tomato puree, and tomato sauce.
- Add the oregano, basil, salt, black pepper, and red pepper flakes to the sauce along with the mushrooms. Stir to combine and bring to a simmer.
- Reduce heat to maintain a slow simmer and continue cooking, stirring occasionally, for about an hour. Taste the sauce and adjust the seasonings as needed. Sprinkle with fresh parsley and Parmesan before serving, if desired.
Nutrition
Rate & Comment