Prep 15 mins
Cook 30 mins
I grew up with the Spaghetti sauce and because of it I can hardly stand store-bought spaghetti sauce. It's so easy and so tasty. My mom would sometimes cook the sauce in a crockpot on low for most of the day to let the flavors simmer together. Lately, to save money, I've been cutting the ground beef in half and keeping all the other ingredients the same. I hardly notice the difference and can't help but wonder why I didn't do it earlier. My husband hates onions, so I often put some dried onions in for the flavor.
- 1 lb ground beef
- 1⁄2 cup onion, chopped
- bell pepper, chopped (optional)
- 16 ounces chopped tomatoes
- 16 ounces tomato sauce
- spaghetti seasoning (to taste, I use Tone's Spicy Spaghetti Seasoning) or italian seasoning
- 1⁄2 cup celery, chopped
- salt (to taste)
- pepper (to taste)
- garlic salt (to taste)
- 1 tablespoon sugar
- water (to thin it) (optional)
- spaghetti noodles, cooked according to directions
- Brown meat and drain.
- Sautee onions, bell pepper and celery in butter or oil.
- Add all ingredients (except the noodles) with the water last to thin the sauce according to your preference.
- From here you can either heat and serve or simmer for about 45 minutes on the stove or simmer in a crockpot on low from the morning until dinner time. Simmering helps meld the flavors together.