Growing up, my mom made this at least once a month. It was great for feeding our family of five with enough leftover to freeze. I just love the smell of this cooking in my kitchen as it reminds me of my childhood. Although, this sauce spoiled me a bit as I had never had store-bought jarred spaghetti sauce. I remember going to a friend’s house to have Prego for the first time (and being disappointed). This recipe is nothing fancy, but it makes a nice meaty sauce with lots of veggies and a hint of sweetness.
Every time I make this sauce, I think of the first time my sister made it. She recently graduated college and moved into her own house and began to cook. She made this recipe and later asked me why it only called for 1 teaspoon of margarine. I was confused, but then we realized she thought my mom’s handwriting said “margarine” instead of “marjoram”. We still talk about it to this day!
This is an ideal meal to serve a big group, especially since you can just keep it warm in the crock pot to serve. My crock pot is usually filled to the brim, so it makes more than enough for us to eat two nights, then freeze the rest.
- 2 lbs lean ground beef
- 1 green pepper, diced
- 1 yellow onion, diced
- 6 cloves of garlic, minced
- 1/2 lb baby bella mushrooms
- 24 oz can of crushed tomatoes
- 2 12 oz cans of tomato paste
- 24 oz tomato juice
- 2 T sugar
- 3 t oregano
- 1 t thyme
- 1 t marjoram
- 2 t basil
- 3 t garlic salt
- salt and pepper to taste
- 1. Cook ground beef, drain and set aside.
- 2. Saute green pepper, onion, and garlic for approximately 8 minutes or until onions become translucent.
- 3. Add ground beef, sauteed veggies, and all other ingredients to the crock pot. Cook on low for 3-4 hours.
- Starting the veggies on the stove is optional, I like to get softened so my total cook time is less. I have added the raw veggies to the crock pot in the past and just cooked longer.