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Spaghetti Sauce

Chock-full of hearty meat and vegetables, this sauce freezes beautifully—so I serve some on the same day I cook it, then pack the rest in airtight containers and freeze for up to 6 months. It's convenient to have on hand when unexpected company drops in...or whenever your busy day doesn't allow much time for cooking "from scratch"!—Carol Ulliac, Atmore, Alberta

13 ServingsPrep: 20 min. Cook: 3-1/4 hours

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 large green pepper, chopped
1-1/2 cups chopped celery
1-1/2 cups chopped onion
1-1/2 cups chopped carrots
1 garlic clove, minced
1 can (8 ounces) mushroom stems and pieces, drained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 bottle (12 ounces) chili sauce
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 tablespoon sugar
1 to 2 tablespoons steak sauce
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried sage

2 of 2

Spaghetti Sauce (continued)

Ingredients (continued)

1/2 to 1 teaspoon ground allspice

Directions

In a Dutch oven, brown ground beef over medium heat until no longer
pink; drain. Add the green pepper, celery, onion and carrots; cook
and stir until tender. Add garlic; cook 1 minute longer. Stir in
remaining ingredients; bring to a boil. Reduce heat and simmer,
uncovered, for about 3 to 4 hours to allow flavors to blend,
stirring occasionally. Yield: 2-1/2 quarts.

Nutrition Facts: 1 serving (3/4 cup) equals 191 calories, 6 g fat (3 g saturated fat), 34 mg cholesterol, 1,028 mg sodium, 19 g carbohydrate, 3 g fiber, 14 g protein.