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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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âMom made this when we were kids, and it was always my first choice for birthday dinners,â recalls Kristy Hawkes in South Ogden, Utah. âNow 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!â Ingredients:
1 pound ground turkey or 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 |
Directions:
1. 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.
2. 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.
3. Serve immediately with spaghetti, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
4. 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.
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