Make-Ahead Semi-Homemade Spaghetti Sauce

Mmmmmm.... we're heading into the time of year when it's more respectable to eat pasta for every meal. As with most marinara sauces, this is best served at least one day after it has been simmered. This recipe makes a huge party pot of yummy delicious spaghetti sauce. Any extras can be easily frozen for future use.Ingredients
2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8 oz. fresh mushrooms, sliced
3 celery ribs, chopped
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces each) Italian stewed tomatoes (I blend the contents briefly in a food processor; my kids and husband hate tomato chunks)
1 jar (26 ounces) of your favorite store-bought spaghetti sauce (we love Ragu Mama's Special Garden Sauce, but any flavorful recipe will work)
1/2 cup ketchup
1 can tomato soup
2 teaspoons brown sugar
1 teaspoon sugar
1 teaspoon salt
1 tablespoon dried oregano
1 teaspoon chili powder
1 teaspoon prepared mustard
Hot cooked spaghetti

In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. In empty skillet, cook green pepper, mushrooms, celery and garlic until soft. (You can cook the beef and onions with all of the other items if you have a pan big enough, but I find this separated method more manageable.)

In a slow cooker, combine the tomatoes, spaghetti sauce, soup, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef and veggie mixtures, taking care to mix thoroughly (you don't want beef stuck to the bottom corners where it can burn). Simmer on low for 6-8 hours, stirring thoroughly every few hours during the simmering process. Refrigerate over night. Warm through and serve with spaghetti noodles; top with fresh parmesan.

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