MUSHROOM-BEEF SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
“I got the recipe for this sauce in a recipe exchange and wish I could credit the person who gave it to me,” says Meg Fisher of Marietta, Georgia. “My children love it! I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too.”
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.
Nutrition Facts : Calories 115 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 493mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 10g protein. Diabetic Exchanges 2 vegetable
SPICY BEEF BURGER RECIPE | JAMIE OLIVER BURGER RECIPE
Competition for the best burger in London has gone mad. I’ve used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning. Enjoy!
Total Time 35 minutes
Yield 4
Number Of Ingredients 17
Steps:
- For the best burger, go to your butcher and ask them to mince 800g of chuck steak for you – this cut has a really good balance of fat and flavoursome meat.
- Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.
- Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
- I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon.
- Pat the burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan.
- After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
- Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it.
- At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden.
- Repeat with the remaining two burgers.
- To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together.
- As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.
Nutrition Facts : Calories 694 calories, FatContent 38.1 g fat, SaturatedFatContent 14.5 g saturated fat, ProteinContent 50.1 g protein, CarbohydrateContent 37.3 g carbohydrate, SugarContent 8.0 g sugar, SodiumContent 3.6 g salt, FiberContent 0 g fibre
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