Mom’S Spaghetti Sauce

• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 8 to 10 fresh mushrooms, sliced
• 3 celery ribs, chopped
• 1-1/2 teaspoons minced garlic
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 1 jar (26 ounces) spaghetti sauce
• 1/2 cup ketchup
• 2 teaspoons brown sugar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon prepared mustard
• Hot cooked spaghetti

1. In a large skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through.
3. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.

ground beef, onion, green pepper, mushrooms, celery, garlic, italian stewed tomatoes, spaghetti sauce, ketchup, brown sugar, sugar, salt, oregano, chili powder, mustard

Taken from www.tasteofhome.com/recipes/mom-s-spaghetti-sauce/ (may not work)