Almost Homemade Spaghetti Meat Sauce With Extra To Freeze

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 67 ounces prego fresh mushroom italian sauce
• 3 lbs hamburger
• 4 celery ribs, sliced
• 1 onion, chopped
• 14 ounces mushrooms, drained
• 4 (8 ounce) packages spaghetti noodles

Recipe

• 1 break up hamburger in large pot or skillet.
• 2 add celery and onion.
• 3 cover and brown hamburger over medium low heat, stirring every 5 minutes to break up the meat. drain fat. to really eliminate as much fat as possible, rinse with hot water.
• 4 note: do not heat the sauce mixture until you have placed three of the portions in freezer bags. that way you are not handling and freezing heated sauce.
• 5 place hamburger back in the pot and add mushrooms and sauce. mix well.
• 6 start heating a separate, large pot of water for the noodles. add a dash of salt.
• 7 place 3 1/2 cups of the sauce in a quart sized freezer bag and seal, squeezing out air. repeat two times. freeze.
• 8 scrape the side of the pot to consolidate and heat remaining sauce on medium low, stirring every so often.
• 9 prepare 1 package of the spaghetti noodles, according to the package directions, drain.
• 10 serve sauce over the noodles.
• 11 this is great served with garlic butter texas toast (#159750) by kittencal. i get a whole loaf of texas toast and double the recipe. i use 4 slices for the spaghetti and freeze the rest, separating each slice with waxed paper, to serve with future batches of the spaghetti.
• 12 enjoy!