Parmesan Mushroom Spaghetti Recipe


Cooking Time1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientInterest Group


 Onion1 1/2 Cup (16 tbs), chopped
 Garlic3 Clove (5gm)
 Crisco3 Tablespoon
 Tomatoes2 Can (10oz)
 Tomato Paste1 Can (10oz)
 Beef bouillon - 4 cubes
 Sugar2 Tablespoon
 Dried oregano2 Teaspoon
 Basil1 Teaspoon
 Pepper1/4 Teaspoon
 Bay leaves3
 Mushrooms2 Can (10oz), sliced
 Parmesan cheese 1 Tablespoon, grated
 Spaghetti - 2 pounds, cooked and drained
 Milk3/4 Cup (16 tbs)
 Soft bread crumbs2 Cup (16 tbs)
 Parmesan cheese 1/2 Cup (16 tbs), grated
 Salt1 Teaspoon
 Beef2 Pound
 Italian sausage1 pound


1. Preheat oven to 375° Fahrenheit.

2. In a Dutch oven, heat Crisco and sauté onion and garlic until tender; do not brown.
3. Add 3 cups water, tomatoes, tomato paste, sugar, bouillon cubes and all seasonings; bring the mixture to boiling.
4. Then, reduce heat and simmer uncovered for about 2 hours with occasional stirring.
5. Remove and discard bay leaves; let it cool down completely.
6. In another large bowl, mix together eggs, milk, crumbs, cheese, and salt.
7. Add beef and sausages; mix well.
8. Form medium size balls; about 42 meatballs.
9. In a shallow baking dish, place meatballs and bake in preheated oven for 30-35 minutes.
10. Drain fat and cool completely.
11. Refrigerate or freeze sauce and meatballs separately.
12. If frozen, thaw sauce and meatballs before heating.

13. In a shallow pan, bring the sauce to boiling and then add meatballs, mushrooms and cheese.
14. Simmer for about 30 minutes until a thick gravy is formed.

15. Serve hot and delicious meatballs over a nest of freshly prepared spaghetti.
16. Sprinkle top with some parmesan cheese.