Herbed Mushroom Spaghetti Sauce

SUBMITTED BY: Anne Halfhill

"Ground beef makes this thick spaghetti sauce hearty, and the herbs give it a wonderful flavor. I think its the best spaghetti sauce Ive ever had. --Anne Halfhill, Worthington, Ohio"

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound lean ground beef
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 small green pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 (8 ounce) cans tomato sauce
1 (10.75 ounce) can condensed tomato soup, undiluted
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Hot cooked spaghetti

DIRECTIONS

In a large skillet, cook the beef, mushrooms, onion, green pepper and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, soup and seasonings. Bring to a boil; reduce heat. Cover and simmer for 45-60 minutes, stirring occasionally. Serve over spaghetti.

FOOTNOTE

Nutritional Analysis: 3/4 cup sauce with 1/2 cup spaghetti (calculated without salt) equals 330 calories, 11 g fat (3 g saturated fat), 37 mg cholesterol, 699 mg sodium, 36 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.