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Mom's Spaghetti Sauce
“Mom made this when we were kids, and it was always my first choice for birthday dinners,” recalls Kristy Hawkes in South Ogden, Utah. “Now I do the prep work in the morning and just let it simmer all day. When I get home, all I have to do is boil the spaghetti, brown some garlic bread and dinner is on!”
10-12 Servings
Prep: 20 min. Cook: 4 hours
Ingredients
1 pound
ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 medium green pepper, chopped
8 to 10 fresh mushrooms, sliced
3 celery ribs, chopped
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces
each
) Italian stewed tomatoes
1 jar (26 ounces) spaghetti sauce
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon prepared mustard
Hot cooked spaghetti
Directions
In a large skillet, cook the beef, onion, green pepper, mushrooms and
celery over medium heat until meat is no longer pink. Add garlic;
cook 1 minute longer. Drain.
In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce,
ketchup, sugars, salt, oregano, chili powder and mustard. Stir in
the beef mixture. Cover and cook on low for 4-5 hours or until
© Taste of Home 2011
2 of 2
Mom's Spaghetti Sauce
(continued)
Directions (continued)
heated through. Serve with spaghetti. Yield: 10-12 servings.
Nutrition Facts:
3/4 cup equals 145 calories, 6 g fat (2 g saturated fat), 20 mg cholesterol, 779 mg sodium, 15 g carbohydrate, 3 g fiber, 9 g protein.
© Taste of Home 2011