“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!”
- 1 pound ground beef
- 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
- 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 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.
Originally published as Mom's Spaghetti Sauce in Simple & Delicious July/August 2006, p63
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