Herbed Mushroom Spaghetti Sauce

Ground beef makes this thick spaghetti sauce hearty, and the herbs give it a wonderful flavor.


6 servings


1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 small green pepper, chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1 (10.75 ounce) can condensed tomato soup, undiluted
1 teaspoon dried basil
1/2 teaspoon salt, optional
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper
hot cooked spaghetti


In a large skillet, cook the beef, mushrooms, onion and green pepper in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, soup and seasonings. Bring to a boil; reduce heat.

Cover and simmer for 45 to 60 minutes, stirring occasionally. Serve with spaghetti.

Nutritional Information

3/4 cup sauce with 1/2 cup spaghetti (calculated without salt) equals 330 calories, 11 g fat (3 g saturated fat), 37 mg cholesterol, 699 mg sodium, 36 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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