Meaty Mushroom Spaghetti Sauce
Transform your pasta night with this rich and hearty Meaty Mushroom Spaghetti Sauce! Packed with savory ground beef and umami-loaded cremini mushrooms, this sauce delivers a deep, robust flavor that will have your whole family asking for seconds. A perfect balance of aromatic garlic, diced onions, and a well-seasoned tomato base with hints of dried oregano, basil, and a touch of red pepper flakes creates a sauce that’s both comforting and bold. Simple yet sophisticated, this dish comes together in under an hour and pairs beautifully with spaghetti or your favorite pasta. Garnish it with fresh parsley for a vibrant finish and enjoy a homemade classic that beats any jarred sauce. Perfect for weeknight dinners or special occasions, this versatile spaghetti sauce is a must-try recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 8 ounces cremini mushrooms, finely chopped
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 16 ounces cooked spaghetti (optional, for serving)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat if needed.
Stir in the chopped mushrooms and cook for 5 minutes, allowing them to release their juices and reduce in volume.
Push the meat and mushrooms to the sides of the pan, creating a small well in the center. Add the tomato paste and cook for 1-2 minutes, stirring, until the paste deepens in color.
Pour in the canned crushed tomatoes and stir everything together.
Add the dried oregano, dried basil, red pepper flakes, sugar, salt, and ground black pepper. Stir to combine.
Lower the heat to a simmer and let the sauce cook for 25-30 minutes, stirring occasionally, until it thickens and the flavors meld together.
Taste the sauce and adjust the seasoning as needed.
Serve the sauce over cooked spaghetti if desired, and garnish with fresh parsley.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3699 mg | 161% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 53.3 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 373 mg | 29% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5587 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
