Garden Veggie Spaghetti

Submitted by Salt Lake Meal Swap

"Jennifer Garcia"

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 lb ground beef
• 2 potatoes
• 2 large carrots
• 1⁄2 zucchini
• 1⁄2 cup mushroom
• 6 ounces tomato paste
• 4 (8 ounce) cans tomato sauce
• 1 -2 teaspoon italian seasoning
• 1 teaspoon salt (optional)
• 1 teaspoon onion salt
• 2 garlic cloves
• 2 stalks celery

directions

1. Brown ground beef half way then add potatoes, carrots, cook until tender.
2. Add spices, onions, zucchini, mushrooms and celery, cook until celery is soft.
3. Follow packet directions on spaghetti mix if using, or add the 4 cans tomato sauce and 1 6 oz. tomato paste.
4. Simmer for about 15 min if freezing or 40 minutes if serving fresh.
5. Cook noodles half way if freezing. Put sauce in freezer bag and freeze.
6. Thaw, Cook noodles 5 minutes in boiling water and warm sauce in microwave or on stove. Enjoy.