Spaghetti with Beef and Mushroom Sauce

contributed by Laura Thompson

1 lb ground beef

1/2 cup chopped onion

1 10 and 3/4 oz can cream of mushroom soup

1 10 and 3/4 oz can condensed tomato soup

1 4 oz can sliced mushrooms, drained

1/2 tsp dried Italian seasoning, crushed (I didn’t crush mine and it was fine)

1/2 tsp chili powder (I made this more like 1/4 tsp because my family is wimpy)

1/4 tsp black pepper

1/4 tsp Tabasco (I didn’t do this)

12 oz dried spaghetti

In a large saucepan or dutch oven, cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in mushroom soup, tomato soup, mushrooms, Italian seasoning, chili powder, black pepper, and Tobasco (if you’re using it). Bring sauce to boil, reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Laura’s note: I added about 1/2 cup of water to the sauce…it was super thick and we like a saucier sauce. I also added about 1/4 tsp of garlic powder, and 1/4 tsp of kosher salt.

Meanwhile, cook spaghetti according to package direvtions. Drain and toss with olive oil or butter to prevent sticking. Serve sauce over hot spaghetti. Top with parmesan cheese if desired.


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