Mushroom-Beef Spaghetti Sauce - cooking recipe

Ingredients

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

Preparation

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.