Thursday, April 18, 2013

Spaghetti with Beef and Mushroom Sauce

1 lb. ground beef
1/2 c. chopped onion
1 10.75 oz. can cream of mushroom soup
1 10.75 oz. can condensed tomato soup
1 4 oz. can sliced mushrooms, drained (optional)
1/2 tsp. dried Italian seasoning, crushed
1/2 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. bottled hot pepper sauce (optional)
12 oz. dried spaghetti
Grated Parmesan cheese (optional)

In a large saucepan or a Dutch oven cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in remaining ingredients, except for pasta and cheese. Bring sauce to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Meanwhile, cook spaghetti according to package directions. Drain, Serve sauce over hot spaghetti. If desired, sprinkle each serving with Parmesan cheese.

Notes: This recipe comes from the Better Homes and Gardens 12th Edition cook book, and it originally ran in the 1953 edition of their cook book. Since it relies on canned soups for the base of the sauce, I don't know that we will have it too often, but it was quick, easy, and tasty.

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