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Mom's Spaghetti Sauce

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 ServingsPrep: 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 2013

2 of 2

Mom's Spaghetti Sauce (continued)

Directions (continued)

  • heated through.
  • Serve immediately with spaghetti, or cool before placing in a freezer
  • container. Cover and freeze for up to 3 months.
  • To use frozen spaghetti sauce: Thaw in the refrigerator overnight.
  • Place in a large saucepan; heat through, stirring occasionally.
  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013