Mama’s Spaghetti Sauce

For an easy and time-saving substitute, replace onion and green pepper with 1 (10-ounce) bag of frozen seasoning blend and 1 (10-ounce) bag of frozen chopped onions. 

3½ – 4 pounds lean ground beef

1 large onion, diced

1 medium green pepper, seeded and diced

2 cloves garlic, minced

1 (6-ounce) can tomato paste

2 (28-ounce) cans petite diced tomatoes

2 (10.75-ounce) cans tomato soup

6 (8-ounce) cans tomato sauce

1½ – 2 cups ketchup

4 tablespoons Italian seasoning

3 teaspoons dried oregano

¼ teaspoon crushed red pepper flakes

3 (13.25-ounce) cans mushrooms stems and pieces, drained and squeezed dry

Spaghetti pasta, cooked according to package directions

Cook beef in a large stock pot until browned and cooked through. Drain thoroughly on paper towels. Discard beef grease. Do not rinse pot. Add onion and bell pepper to the stock pot. Saute until tender. Stir in garlic, tomato paste, diced tomatoes, tomato soup, tomato sauce, ketchup, Italian seasoning, oregano, and red pepper flakes. Cook over medium heat until warmed through, stirring often. Add cooked ground beef and mushrooms to the tomato mixture. Continue cooking until heated through. Remove from heat, cover stock pot with lid and let sauce rest for 45 minutes. Serve sauce over hot cooked spaghetti. Freeze leftover sauce. Makes about 30 cups or 20 servings.