Prep 20 mins
Cook 2 hrs
This recipe originated at the First United Methodist Church in Alvarado in the '60's or early 70's. Everyone has changed it a little over the years, this is my version. All of our family love this sauce. This is one those recipes that you can play with like my mom said, everyone who made it over the years added or changed a bit. I often add two can of tomato sauce or an extra can of the tomato soup. Add a bit of water to make it go a little more.
- 1 1⁄2-2 lbs lean ground meat
- 1 onion, chopped
- 1 bell pepper, chopped
- 10 ounces cream of mushroom soup
- 10 ounces tomato soup
- 14 ounces diced tomatoes
- 1 (4 ounce) can sliced mushrooms
- 2 (6 ounce) tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons oregano
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 small amount water or 1 small tomato juice
- Brown ground meat with onion and pepper, drain fat.
- Add all the rest of the ingredients. You can always double this, or just add a extra tomato soup and tomato sauce.
- I like to cook very low for about 2 or 3 hours. Do not boil, just simmer.
- Serve over spaghetti.
- After we eat it once I mix the sauce with the left over spaghetti and it's better the next day.
This is a good sauce but a little bit too salty for us because of the can soup. I added a lot of fresh sliced mushrooms. Thanks True Texas :) Made for Name that ingredient tag game
Yum, yum, yum. This is my new favorite spaghetti recipe! Loved the cream of mushroom soup! I used red bell pepper, half the worcestershire (all I had), diced fire roasted tomatoes, Italian seasoning for the oregano, and added crushed red pepper. It was so good! I don't like "gourmet" spaghetti. I like home-cooked and this fit the bill perfectly. Thank you so much!