Mushrooms Beef Pasta Sauce

This Mushrooms Beef Pasta Sauce is a favorite pasta sauce in our house. We use it over pasta, rice or a with a side salad.

Course Main Course

Cuisine Mediterranean

Keyword Beef Pasta Sauce, Mediterranean Pasta Sauce, Mushrooms Beef Pasta Sauce, Pasta Sauce

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 243kcal

Author Sonila

1 large skillet make sure it's not only large but also few inches deep to fit the pasta with the sauce.

4 tbsps olive oil if ground beef has a higher % of fat, I usually do 3 tbsps of olive oil, or if the ground beef is very lean than i can add a bit more.
1 medium yellow onion
5 garlic cloves
1 lb ground beef
2 plum tomatoes use a food processor to crush
14 ozs tomato sauce usually 1 can
8 ozs beef broth
1 cup fresh chopped parsley
4 bay leaves
1 tbsp dry oregano
0.5 tsp paprika
10 ozs mushrooms
salt/pepper to taste

Saute minced garlic and finely chopped onion with olive oil over medium heat.
When onion becomes translucent, add ground beef and stir often so onion doesn't get burnt.
Once meat is browned well, then add the crushed plum tomatoes and the can of tomato sauce. Add the beef broth as well. Mix well and stir slowly until sauce starts to boil. Lower heat to low. Make sure the plum tomatoes are soft so they can provide enough juice for cooking the sauce.
Add bay leaves, parsley, paprika and oregano. Stir occasionally and let it simmer on low temperature. If you cook it on higher temps, sauce will dry up and burn. You want to keep the temperature low. Keep the pan covered when you're not stirring.
Add salt/pepper and mushrooms around 40 minutes. Mix well, let it simmer again for another 20 minutes. Let it cool down, serve over favorite pasta, rice or with a side of salad. If the skillet you're using is large enough to accomodate the pasta as well, add the al dente pasta and mix with the sauce right there. Bon Appetit!

You can add more ground beef than what I did to this recipe and adjust the sauce consistency by adding a bit more broth or more crushed tomatoes.
I say use salt/pepper to taste because borth usually has salt in it so you have to adjust salt / pepper to taste based on that.
If you serve sauce individually over pasta in each plate, than you can store the leftover sauce in an airtight container in the refrigerator for 3-4 days. Reheat leftovers over medium heat in a pan.