Mushroom-Beef Spaghetti Sauce

A recipe from the Taste of Home cookbook. It's very yummy. It can be made in the crockpot but I made it on the stove-top. You can add some bell pepper and other veggies to make it chunkier.

• Ready In: 6 hrs 20 mins
• Serves: 12
• Yields: 6 cups

Ingredients

• 1  lb lean ground beef (90 % lean)
• 1⁄2 lb fresh mushrooms, sliced
• 1  small onion, chopped
• 2 (14 1/2ounce) 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

Directions

1. In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
2. 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.
3. 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.