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Mushrooms Beef Sauce Pasta

Helen T. Patterson
A rich, protein-packed pasta sauce featuring tender ground beef, earthy mushrooms, and fragrant herbs.
This Mediterranean-inspired sauce is low in carbs, full of fiber, and easy to make. Serve it over pasta, rice, or with a side salad for a satisfying, everyday meal.
Perfect for weeknight dinners or batch cooking for meal prep.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 8

Equipment

  • 1 large skillet (preferably a few inches deep to fit pasta and sauce)
  • Wooden Spoon or Spatula
  • Food processor (for crushing tomatoes)
  • Knife and cutting board

Ingredients
  

  • 4 tbsp olive oil adjust based on beef fat content
  • 1 medium yellow onion finely chopped
  • 5 garlic cloves minced
  • 1 lb ground beef
  • 2 plum tomatoes crushed
  • 14 oz tomato sauce 1 can
  • 8 oz beef broth
  • 1 cup fresh parsley chopped
  • 4 bay leaves
  • 1 tbsp dried oregano
  • 0.5 tsp paprika
  • 10 oz mushrooms sliced
  • Salt and black pepper to taste

Instructions
 

  • Prepare Ingredients: Before you start cooking, gather and prep all your ingredients.
    Finely chop the yellow onion and mince the garlic cloves.
    Wash and slice the mushrooms, then crush the plum tomatoes using a food processor or a blender.
    Chop the fresh parsley. Having everything ready ensures a smooth cooking process and prevents overcooking any ingredient while you search for others.
  • Heat Olive Oil: Place your large skillet over medium heat and add 4 tablespoons of olive oil.
    Adjust the amount depending on the fat content of your ground beef: use slightly less if your beef is fatty, or a little more if it’s very lean.
    Heat the oil until it shimmers lightly, signaling that it’s ready for sautéing.
  • Sauté Onions and Garlic: Add the finely chopped onion to the heated oil. Stir continuously with a wooden spoon to prevent sticking or burning.
    Sauté until the onion turns translucent and soft, releasing a natural sweetness.
    Then, add the minced garlic and cook for 1–2 minutes until fragrant. Be careful not to burn the garlic, as it will turn bitter.
  • Brown the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula.
    Stir frequently to ensure even browning and to prevent the onion and garlic from sticking or burning.
    Cook until the beef is fully browned and no pink remains.
    This process not only builds flavor but also ensures the meat cooks evenly throughout.
  • Incorporate Tomato Base: Once the beef is browned, pour in the crushed plum tomatoes and the can of tomato sauce.
    Stir gently to combine, coating the meat evenly.
    This tomato base is the heart of the sauce, providing natural sweetness and acidity that balances the richness of the beef.
  • Add Beef Broth: Pour in 8 ounces of beef broth to loosen the sauce slightly and add depth of flavor.
    Stir gently to combine, then increase the heat just until the sauce begins to simmer.
    Allow it to reach a gentle boil before lowering the heat. This helps the flavors start melding together.
  • Season with Herbs and Spices: Add the bay leaves, chopped parsley, dried oregano, and paprika. Stir carefully to distribute the herbs throughout the sauce.
    Keep the heat low to allow the sauce to simmer slowly, which prevents it from drying out or burning.
    Cover the skillet loosely to retain moisture while still allowing steam to escape.
  • Simmer on Low Heat: Let the sauce simmer on low heat for about 40 minutes, stirring occasionally.
    The long, slow simmer allows the flavors to deepen and the sauce to thicken naturally.
    Check periodically to ensure the sauce isn’t sticking to the bottom of the skillet.
  • Add Mushrooms: After 40 minutes, add the sliced mushrooms to the sauce. Stir to incorporate them evenly.
    Mushrooms release moisture as they cook, adding umami and richness to the sauce.
    Let the sauce simmer for an additional 20 minutes, uncovered or partially covered, so the flavors meld together perfectly and the sauce thickens to your desired consistency.
  • Adjust Salt and Pepper: Taste the sauce and season with salt and black pepper as needed.
    Since beef broth can be salty, add seasoning gradually. Adjust to your preference for a perfectly balanced flavor profile.
  • Combine with Pasta (Optional): If you plan to serve the sauce directly with pasta, cook your pasta al dente in a separate pot.
    Drain and add it directly into the skillet with the sauce if it’s large enough. Toss gently to coat each strand with the sauce.
    This method ensures maximum flavor absorption and makes serving easier.
  • Serve and Enjoy: Once combined, let the pasta and sauce rest for a minute or two to fully meld.
    Serve hot over pasta, rice, or with a side salad. Garnish with extra fresh parsley if desired.
    The sauce can also be stored in an airtight container in the refrigerator for 3–4 days and reheated gently for future meals.

Notes

  • Highly versatile and forgiving, suitable for both beginners and experienced cooks.
  • Adjust ground beef quantity to preference; add extra broth or crushed tomatoes to maintain sauce consistency.
  • For richer flavor, sauté onions and garlic in a mix of olive oil and butter.
  • Taste and season gradually with salt and pepper, considering the sodium in beef broth.
  • Leftover sauce can be stored in an airtight container in the fridge for 3–4 days.
  • Reheat gently over medium heat to preserve flavor and texture.