Murphy's Spaghetti Sauce

I first learned how to make this sauce from my Grandma Murphy who I believe learned it from my Aunt Robin, who by the way, makes the best lasagna. It's simple and easy to make but boy is it yummy. The longer you allow it to simmer on the stove the better it gets. I have added my own touches along the way when it comes to seasonings but even without it's pretty tasty. Here's what you'll need!

Murphy's Spaghetti Sauce~

1 1/2 lbs. ground beef, browned and drained
1 lg. green pepper, finely diced
1 md. onion, finely diced
1 22 oz. tomato sauce
1 14.5 diced tomatoes
1 4.5 oz. jar sliced mushrooms, drained
1 tbsp. garlic powder
1 tbsp. dried basil
1 tbsp. dried oregano
a few dashes of black pepper

Directions:

1.) In a large stock pot, begin browning your ground beef, add diced peppers and onions. Brown until no longer pink, drain any excess grease.
2.) Add tomato sauce, diced tomatoes, and mushrooms.
3.) Add seasonings. Simmer for about a 1/2 hour on medium heat. The longer it simmers the better it gets, you can start it several hours in advance and just add more tomato sauce to keep it from drying it up.

Serve over spaghetti, sprinkle with Parmesan cheese.

For any of the other pregnant women or working Mom's out there who occasionally stop by my blog, this sauce freezes really well. A suggestion is to store the sauce and save room in your freezer by adding to Ziploc bags after the sauce has cooled and then place flat on top of a baking sheet and then freeze. Once the bags of sauce have froze you can remove them from the baking sheet and store in a small stack.

Hope you enjoy, I know our family does!