Ingredients
1 pound ground beef1 medium onion, chopped1 medium green pepper, chopped8 to 10 fresh mushrooms, sliced3 celery ribs, chopped1-1/2 teaspoons minced garlic2 cans (14-1/2 ounces each) Italian stewed tomatoes1 jar (26 ounces) spaghetti sauce1/2 cup ketchup2 teaspoons brown sugar1 teaspoon sugar1 teaspoon salt1 teaspoon dried oregano1 teaspoon chili powder1 teaspoon prepared mustardHot cooked spaghetti
Preparation
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.
Freeze Option:: 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 hot spaghetti.
