Categories: Ground Beef, Main Dish, Pasta Sauce, Slow Cooker

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

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. ovetop 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.

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