When we make spaghetti sauce, we go big! We make a huge batch and we freeze for a later day! 2-2 1/2 pounds ground beef, I prefer lean 2 large onions, cut 2 green peppers, cut 8 celery stalks, cut 3 jalapenos, cut 1-2 large carrots, diced 6-8 mushrooms 6 garlic cloves Italian seasoning Oregano Basil Salt & pepper 6large cans of crushed/diced or whole tomatoes (we prefer scarpones fire roasted ones, any will do!) 6 cans tomato soup 2 cans tomato sauceI like to add all the cut veggies & spices to a bowl.Mix well.
I use two pots and divide beef up. Brown up the meat for a bit, put half the veggie mixture in each pot. Stir well. Cook for about 6-8minutes.Then divide all your cans of tomato stuff into each pot. In summer time when tomatoes are a dime a dozen. We use way less canned tomato stuff and make from scratch!
Stir, and simmer for a couple of hours.We got supper for four made out of this, 5 spaghetti sauce meals for family of 4 (roughly 5cups in each large freezer bag) for freezer and I also made up 8 lunch containers!My spaghetti is a big hit in our family! I hope you enjoy it as much as we do.
