Mom made this when we were kids, and it was always my first choice for birthday dinners. 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!
—KRISTY HAWKES SOUTH WEBER, UT
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 10-12 SERVINGS
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
1. In a large skillet, cook beef, onion, green pepper, mushrooms and celery over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. In a 3-qt. slow cooker, combine 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.
To freeze: Let sauce cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.