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This is an easy to prepare mushroom pasta sauce. I usually serve this over spaghetti, but it's just as good over any pasta and equally delicious served over cheese ravioli or rice! This also freezes well.

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Recipe Summary test

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Add beef, onion, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms and cook for 2 to 3 minutes. Stir in basil, oregano, salt, red pepper flakes, fennel, and black pepper.

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  • Pour in diced tomatoes with juice, beef broth, and tomato paste to the saucepan. Mix well. Cover and reduce heat to a simmer. Simmer, stirring occasionally, for 1 hour.

Nutrition Facts

225 calories; protein 16.3g; carbohydrates 14.1g; fat 11.4g; cholesterol 45.4mg; sodium 786.5mg. Full Nutrition
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