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Shortcut Spaghetti
You can use ground beef instead of Italian sausage, but I wouldn’t. The first years I made shortcut spaghetti I used beef. Sausage is better. Much better.
Course Main
Cuisine American
Keyword spaghetti
Prep Time 15 minutes minutes
Cook Time 3 hours hours 30 minutes minutes
Total Time 3 hours hours 45 minutes minutes
Servings 10 servings
Calories 21 kcal
Author Mike
2 14 ounce ground Italian sausage 1 pound mushrooms sliced 1 large sweet onion chopped 2 24 ounce spaghetti sauce spaghetti cooked per package instructions parsley chopped, for garnish Parmesan cheese grated, for garnish
Crumble the sausage into a large skillet over medium-high heat.
When the sausage is almost browned add the mushrooms and onion and continue sauteeing until the onion starts to soften. Remove from heat and drain.
Add sauce to a large pot over low heat.
Add in the meat mixture.
Cover and let simmer for 2-3 hours, stirring occasionally.
Serve over cooked pasta (or mix the pasta in with the sauce first) garnished with parsley and Parmesan.
Calories: 21 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 7 mg | Potassium: 185 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1 IU | Vitamin C: 3 mg | Calcium: 8 mg | Iron: 1 mg