You are here

Beef Mushroom Spaghetti In Barbecue Sauce

Italian.Chef's picture
  Lean ground beef 1 Pound
  Mushrooms 12 Ounce, sliced
  Onions 2 Medium, finely chopped
  Green bell pepper 5 Ounce (1 Medium Sized)
  Dried oregano leaves 1 Teaspoon
  Dried spaghetti 8 Ounce
  Prepared tomato based barbecue sauce 1 1⁄4 Cup (20 tbs)
  Chopped parsley 2 Tablespoon

Crumble beef into a wide 3- to 4-quart pan over medium heat; cook, stirring, until browned (10 to 15 minutes).
Add up to 2 tablespoons oil, if necessary; or spoon off and discard all but 2 tablespoons of the fat.
Add mushrooms, onions, bell pepper, and oregano; cook, stirring often, until onion is soft and lightly browned (about 10 minutes).
Meanwhile, in a 5- to 6-quart pan, cook spaghetti in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain well.
Add spaghetti and barbecue sauce to beef mixture; mix lightly, using 2 forks, just until heated through.
Sprinkle with parsley.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)