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Linguine with Savory Meat Sauce

Linguine with Savory Meat Sauce

2.44 9

This easy-to-make meat sauce is so much better than anything you'll get out of a jar...and it's ready to toss with hot cooked linguine in just 45 minutes.

serves 6 people

Ingredients

cost per recipe: $9.64

The price is determined by the national average.

  • 1

    pound ground beef

  • 1

    large onion, minced (about 1 cup)

  • 4

    large carrot, peeled and diced (about 2 cups)

  • 2

    cloves garlic, minced

  • 1

    can (14.5 ounces) diced tomatoes, undrained

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/2

    cup water

  • 3

    tablespoons thinly sliced fresh basil leaves

  • 1

    package (16 ounces) linguine, cooked and drained

  • 1/4

    cup grated Parmesan cheese

view nutrition info

How to Make It

Cook the beef, onion, carrots and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat. Stir the tomatoes with juice, soup and water in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 15 minutes, stirring occasionally.  Stir in the basil.
Place the linguine into a large bowl.  Add the beef mixture and toss to coat.  Serve with the cheese.
Step 1

Cook the beef, onion, carrots and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

Step 2

Stir the tomatoes with juice, soup and water in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 15 minutes, stirring occasionally.  Stir in the basil.

Step 3

Place the linguine into a large bowl.  Add the beef mixture and toss to coat.  Serve with the cheese.

Recipe Tips

  • Time-Saving: You may substitute 2 cups shredded carrots for the diced carrots in this recipe.  Pre-shredded carrots are available in the produce section or salad bar of most grocery stores.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Ratings & Reviews

(9)
  • Katie356

    July 16, 2014

    Super easy and delicious

    I have made this countless times. I use cream of celery since I don't like mushrooms and I omit the carrots (they take a long time to soften up). Other than that this is so tasty- I use a bit more garlic than it calls for but it's so good, and pretty healthy. I actually just made it tonight and my 8 and 14 year old ate it up, as usual.

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  • Emtbobz

    November 20, 2012

    It has potential, but...

    This recipe could be made so mich better with a couple changes on the prep work. Maybe marinate or season the meat overnight. Also another possibility is to slow cook the veggies and add the meat later.

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  • Karen B.

    September 17, 2012

    Linguine with Savory Meat Sauce

    I also tweaked this... just added some extra garlic, basil, dill and definitely added salt and pepper - I thought it was great and the family loved it too!

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  • Tanya W.

    May 14, 2012

    Linguine with Savory Meat Sauce

    I substituted yellow and green bell peppers instead of carrots. Was very yummy. I would recommend using more soup if a creamier sauce is desired. This will definitely be going into the rotation.

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  • johnnie b.

    May 3, 2012

    Linguine with Savory Meat Sauce

    As I was cooking this one, I thought that it would be a one time meal. Surprisingly, my son and husband ate it up and took care of some of the leftovers. I also tweaked the recipe and used fire roasted tomatoes. I'm always glad to have another meal on hand so we're not eating the same thing every week!

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