Sunday, January 23, 2011

Spaghetti with Beef and Mushroom sauce

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)
1. 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.

2. Meanwhile, cook spaghetti according to package directions. Drain. Serve sauce over hot spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 servings

Review: I hope the ingredients do not scare you away, the cream of mushroom sauce added a nice cream base to the dish. I seasoned the beef as it was cooking to taste with salt, black pepper, garlic salt and all seasoning. Chili powder can be adjusted to level of spice that you desire. My daughter ate her serving including the meat sauce. This is a great way to spice up a stand by dish.

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