Mushroom Spaghetti Sauce
This simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store.
Servings: 10
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
Calories: 176kcal | Carbohydrates: 12g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 572mg | Potassium: 790mg | Fiber: 3g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 4mg