Garden Veggie Spaghetti

• 1 lb ground beef
• 2 potatoes
• 2 large carrots
• 12 zucchini
• 12 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

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.
4. tomato paste.
5. Simmer for about 15 min if freezing or 40 minutes if serving fresh.
6. Cook noodles half way if freezing.
7. Put sauce in freezer bag and freeze.
8. Thaw, Cook noodles 5 minutes in boiling water and warm sauce in microwave or on stove.
9. Enjoy.

ground beef, potatoes, carrots, zucchini, mushroom, tomato paste, tomato sauce, italian seasoning, salt, onion salt, garlic, stalks celery

Taken from www.food.com/recipe/garden-veggie-spaghetti-231502 (may not work)