Almost Homemade Spaghetti Meat Sauce With Extra To Freeze Recipes

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Steps:

• Break up hamburger in large pot or skillet.
• Add celery and onion.
• Cover and brown hamburger over medium low heat, stirring every 5 minutes to break up the meat. Drain fat. To really eliminate as much fat as possible, rinse with hot water.
• Note: Do not heat the sauce mixture until you have placed three of the portions in freezer bags. That way you are not handling and freezing heated sauce.
• Place hamburger back in the pot and add mushrooms and sauce. Mix well.
• Start heating a separate, large pot of water for the noodles. Add a dash of salt.
• Place 3 1/2 cups of the sauce in a quart sized freezer bag and seal, squeezing out air. Repeat two times. Freeze.
• Scrape the side of the pot to consolidate and heat remaining sauce on medium low, stirring every so often.
• Prepare 1 package of the spaghetti noodles, according to the package directions, drain.
• Serve sauce over the noodles.
• This is great served with Garlic Butter Texas Toast (#159750) by KITTENCAL. I get a whole loaf of Texas Toast and double the recipe. I use 4 slices for the spaghetti and freeze the rest, separating each slice with waxed paper, to serve with future batches of the spaghetti.
• Enjoy!