Meat Sauce with Mushrooms

Spaghetti is a staple dinner in many households. It’s affordable, crowd-pleasing and can feed a bunch of people. While jarred pasta sauces are undeniably convenient, nothing quite compares to a slowly simmered ragu or bolognese. This meat sauce with mushrooms is a versatile family favorite. And while it may not be as easy as simply opening a jar, this homemade recipe is about as easy as it gets.

This spaghetti meat sauce with mushrooms only begins on the stovetop. Once the beef is browned with mushrooms and onions, the mixture is transferred to a slow cooker to finish cooking with tomatoes, broth, herbs and spices. That makes this hearty meat and mushroom spaghetti sauce perfect for busy days. Prep the sauce in the morning, and then let the slow cooker do all the heavy lifting while you go about your day. When dinner time arrives, boil a pot of pasta and then serve it with the finished meat sauce. Bon appétit!

Ingredients for Meat Sauce with Mushrooms

• Lean ground beef: To prevent the sauce from tasting oily or greasy, choose a 90% lean ground beef.
• Mushrooms: The best mushroom varieties for this recipe are white, cremini or portabella mushrooms. For a more intense mushroom flavor, consider adding a small amount of dried porcini mushrooms to the spaghetti sauce.
• Onion: Onions are a foundational ingredient in many pasta sauce recipes. They add tons of moisture and flavor for depth and complexity.
• Canned tomatoes: For this recipe, you’ll use a combination of diced tomatoes, tomato paste and tomato sauce.
• Reduced-sodium beef broth: Beef broth injects meaty flavor into the sauce and helps thin it to the perfect consistency.
• Herbs and seasoning: A blend of fresh parsley along with dried basil, oregano, salt and pepper seasons the sauce with all the essential flavors of an Italian meat and mushroom spaghetti sauce.
• Brown sugar: Tomatoes can be acidic. Adding a small amount of sugar to spaghetti sauce balances the flavors, making everything harmonious.
• Cooked spaghetti: This beefy ragu is perfect for serving over spaghetti, but you can choose to serve it with any pasta shape you enjoy. Pappardelle, penne and rigatoni are just a few that pair well with hearty meat sauces like this one.
• Parmesan: In our opinion, no pasta is complete without a bit of cheese. A sprinkle of Parmesan is the perfect way to finish each serving.

Directions

Step 1: Brown the meat with mushrooms and onions

In a large skillet, cook the beef, mushrooms and onion over medium heat until the meat is no longer pink. Drain to remove excess liquid.

Step 2: Transfer to a slow cooker with the remaining ingredients

Transfer to a 3-quart slow cooker.

Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for six to eight hours.

Step 3: Serve with cooked pasta and Parmesan

Serve the warm sauce with spaghetti. If desired, sprinkle each serving with Parmesan cheese and additional parsley. Enjoy!

Meat Sauce with Mushroom Variations

• Make a meaty switch: For an even leaner option, swap in ground turkey or chicken for the ground beef. For a richer taste, swap in ground pork or bulk Italian sausage for half the beef.
• Swap in a natural sugar alternative: If you would like to omit the brown sugar in favor of a natural sweetener, add a whole large carrot to the slow cooker. As the sauce simmers, the carrot will release its natural sugars into the sauce, balancing the tomatoes’ acidity.
• Add some flavor tricks: For added depth, add 1 to 2 tablespoons of balsamic vinegar to the recipe. You could also deglaze the beef mixture with 1/2 cup dry red wine (as in this red wine pasta sauce) before transferring it to the slow cooker. A Parmesan rind can also be tucked into the sauce during the cooking process and then removed before serving.
• Create a vegetarian option: Mushrooms can taste “meaty” on their own. For a vegetarian version of this sauce, omit the beef and replace it with finely chopped portobello mushrooms. You could also opt for vegan, plant-based meat crumbles.

How to Store Meat Sauce with Mushrooms

Store spaghetti with mushrooms and meat sauce in an airtight food storage container and keep refrigerated.

How long does meat sauce with mushrooms last?

This spaghetti sauce with meat and mushrooms will stay fresh for four to five days.

Can you freeze meat sauce with mushrooms?

Yes! Meat sauce with mushrooms is a terrific freezer meal option. Let the sauce cool completely and then transfer it to a freezer-safe food storage container. Freeze for up to three months. For the best taste, do not freeze with cooked spaghetti. Rather, cook the pasta fresh when you reheat the frozen meat and mushroom spaghetti sauce. Thaw the sauce overnight in the refrigerator before reheating.

How should you reheat the sauce?

To reheat, simmer the sauce in a saucepan over medium heat until heated through. Alternatively, you may microwave spaghetti meat sauce with mushrooms in a microwave-safe container until heated through.

Meat Sauce with Mushroom Tips

What else can you do with meat sauce with mushrooms?

This meat and mushroom spaghetti sauce is wonderfully versatile. Layer it into your favorite lasagna recipe, or stuff it into jumbo shells and top with mozzarella cheese. Bake in the oven until bubbly and then dig in with your favorite garlic bread. You can also stuff this meat sauce into pizza dough or store-bought biscuit dough for a hearty calzone. For a lighter meal, try using it in a spaghetti squash boat.

What can you serve with spaghetti with mushrooms and meat sauce?

This rich, meaty sauce makes for a rib-sticking comfort food dinner. Pair it with a green salad for contrast or some roasted Parmesan broccoli. Don’t forget a batch of homemade breadsticks. You won’t want a single drop of this delectable sauce to go to waste.

Can you make meat sauce with mushrooms on the stovetop?

Yes! If you would like a faster preparation method that is still predominantly hands-off, you can make spaghetti with mushrooms and meat sauce entirely on the stovetop instead. Brown the beef with the onions and mushrooms as directed in a large stock pot. Then, add the tomatoes, herbs, spices and brown sugar. Bring the sauce to a boil and then reduce to a low simmer. Simmer, uncovered, over low heat for 1 hour and 30 minutes to 2 hours, stirring occasionally until thick and rich. Serve with cooked spaghetti and Parmesan.