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.
Servings 10 servings
Calories 21kcal
Ingredients
- 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
Instructions
- 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.
Notes
Also great served with Pecorino-Romano cheese.
Nutrition
Calories: 21kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 185mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg