Meaty Spaghetti with Mushrooms
By á-760
Rate this recipe
4.3/5
(3 Votes)
Ingredients
- 1/2 pound ground beef
- 1/2 pound hot Italian sausage
- 1 medium onion, chopped
- 1 pound fresh portobella mushrooms, sliced
- 1 cup diced green pepper
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 (16 ounce) cans whole tomatoes, undrained and coarsely chopped
- 2 (8 ounce) cans tomato sauce
- 2 (6 ounce) cans of tomato paste
- 3/4 cups water
- 1/2 cup Chablis or other dry white wine
- 1 to 2 tablespoons sugar
- 1 1/2 teaspoons dried whole basil
- 1 1/2 teaspoons dried whole oregano
- 1 bay leaf
- 1/2 teaspoons of salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground thyme
- 1/4 teaspoon freshly ground pepper
- 1 (12 ounce) package thin spaghetti
- Freshly grated Parmesan Cheese
Details
Servings 8
Preparation
Step 1
Cook sausage, ground beef, and chopped onion in a large Dutch oven until meat is browned, stirring to crumble. Drain well, and set aside.
Saute mushrooms, green pepper, and garlic in olve oil in Dutch oven until tender; add meat mixture. Add tomatoes and next 12 ingredients. Bring to a boil; cover reduce, heat, and simmer 25 minutes, stirring occasionally. Uncover and cook 20 minutes, stirring occasionally.
Cook spaghetti according to package directions; drain.
Remove bay leaf from spaghetti sauce. Serve sauce over hot cooked spaghetti, and if desired, sprinkle with Parmesan cheese.
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