Prep 30 mins
Cook 15 mins
My sister taught me how to spruce up bottled spaghetti sauce while visiting her in San Francisco 30+ years ago. I've adapted it over the years to suit my family's tastes and freeze three portions of it, getting four meals out of the batch, but only doing the work once! I use Prego with Mushrooms, but you can use your favorite sauce.
- 67 ounces Prego fresh mushroom italian sauce
- 3 lbs hamburger
- 4 celery ribs, sliced
- 1 onion, chopped
- 14 ounces mushrooms, drained
- 4 (8 ounce) packages spaghetti noodles
- 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.