Fix-It and Forget-It Slow Cooker Magic by Phyllis Good

Author:Phyllis Good
Language: eng
Format: epub, azw3
Publisher: Good Books
Published: 2014-12-31T16:00:00+00:00

Mushroom-Herb Pasta Sauce

Phyllis Good

Lancaster, PA

Makes 4 servings

Prep. Time: 20-30 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 5 qt.

1 lb. ground beef

½ cup onions, chopped, or 4 chopped shallots

3 cloves garlic, minced

⅛ tsp. black pepper

1½ Tbsp. butter

2 Tbsp. mushrooms, chopped

1½ Tbsp. flour

¾ cup milk

1 cup tomato sauce

¼ tsp. chili powder

1 cup sliced mushrooms

3 Tbsp. dried parsley

2 tsp. dried basil

1 tsp. dried oregano

⅓ tsp. dried thyme

scant ¼ tsp. dried rosemary

½ lb. dry spaghetti

½ cup grated Parmesan cheese

fresh whole basil leaves

1. Grease interior of slow-cooker crock.

2. If you have time, brown beef, onions, and garlic together in a skillet. Using a slotted spoon, lift beef and veggies out of drippings and place in crock. If you don’t have time, place beef in bowl and use a sturdy spoon to break it up into small clumps. Mix in onions and garlic. Spoon into crock.

3. In a small saucepan, melt butter. Sauté chopped mushrooms in butter until tender, stirring frequently.

4. Add flour and stir until smooth.

5. Over low heat, stir in milk, stirring continuously until mixture begins to bubble and thicken.

6. Add sauce to beef, along with tomato sauce and chili powder. Stir until well mixed.

7. Gently stir in sliced mushrooms and all herbs.

8. Cover. Cook on Low 3 hours.

9. As cooking time nears the end, cook spaghetti according to package directions.

10. Pour sauce over spaghetti. Top with Parmesan cheese and fresh whole basil leaves.

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