Prep 15 mins
Cook 4 hrs
This is a family favourite. I've been making this for years, but had never taken the time to write it down. I finaly decided to take the time to type it up on my laptop as I was putting it together. I'm glad I did, now whenever someone asks for my recipe, I'll send them here, lol. I use the UNICO brand name sauce in this recipe, I have tried others but the sauce does not turn out as good. The amount of ml is per can, so 4- 680 ml cans sauce = 680 ml x 4, NOT 680 ml total for recipe. My appalogies to gertc96 for the confusion about the pepper. I typed in that ingredient twice without reallizing it. It is fixed now for others who will make this recipe. ;)
- 2 lbs ground beef
- 3 onions, chopped
- 5 garlic cloves, chopped
- 2 cups mixed mushrooms, sliced
- 1 green pepper, diced
- 3 stalks celery, diced
- 1 (796 ml) can diced tomatoes
- 4 (680 ml) cansunico garlic pasta sauce
- 2 bay leaves
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon celery salt
- 1 teaspoon onion salt
- 1 teaspoon pepper
- Brown meat with 2 onions and garlic cloves in large sauce pot.
- Drain fat.
- Add remaining ingredients to pot and mix well.
- Place in 350 degree oven for 2 hours.
- Lower heat to 275 degrees and cook for another 2 hours.
This is a great spaghetti sauce. Easy to do. Almost no checking involved while it's in the oven. I used lean ground beef. I didn't use unico garlic pasta sauce cause when I saw how much sodium in a can, I decided to use a plain pasta sauce with almost no sodium. I have to do this for DH's health. And since I'm not really a garlic lover, it was perfect. I still used the garlic and garlic powder as mentionned. The seasoning are great. I didn't use celery salt and onion salt for the same reason. But then I used onion powder. Thanks Pink :) I'll do it often. Made for PRMR tag game
This was a very good sauce. I cut the recipe in half because there are just 4 of us in the family eating it. Next time, I will make the full recipe and freeze some of it. I think it'd be great in a lasagna. I had some tomato paste that needed to be used (about 2 TBSP) and added that as well. It gave it a good consistency. I have never eaten spaghetti sauce cooked in the oven before. It sure was good that way. The flavors blended together so well. I did leave out the celery, due to personal preference. I was a bit confussed about the pepper being listed twice. Was the first tsp supposed to be cooked in with the onions, beef and garlic powder? Thanks for sharing. Made for PRMR-2010