SPAGHETTI SAUCE

Spaghetti Sauce image

Chock-full of hearty meat and vegetables, this sauce freezes beautifully-so I serve some on the same day I cook it, then pack the rest in airtight containers and freeze for up to 6 months. It's convenient to have on hand when unexpected company drops in...or whenever your busy day doesn't allow much time for cooking "from scratch"!-Carol Ulliac, Atmore, Alberta

Provided by Taste of Home

Categories Dinner

Time 3h35m

Yield 2-1/2 quarts.

Number Of Ingredients 23

Ingredients

2 pounds ground beef
1 large green pepper, chopped
1-1/2 cups chopped celery
1-1/2 cups chopped onion
1-1/2 cups chopped carrots
1 garlic clove, minced
1 can (8 ounces) mushroom stems and pieces, drained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 bottle (12 ounces) chili sauce
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 tablespoon sugar
1 to 2 tablespoons steak sauce
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried sage
1/2 to 1 teaspoon ground allspice

Steps:

In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the green pepper, celery, onion and carrots; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for about 3 to 4 hours to allow flavors to blend, stirring occasionally.

Nutrition Facts : Calories 191 calories, Fat 6g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 1028mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.