Mom’s Spaghetti Sauce

Total Time Prep: 20 min. Cook: 4 hours
Yield 12 servings
Test Kitchen Approved
“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!”

Ingredients

  • 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

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.

Nutrition Facts

3/4 cup: 145 calories, 6g fat (2g saturated fat), 20mg cholesterol, 779mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 9g protein.

“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!”
Recipe Creator

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