Debbie.D.,.AL (09:10:38 AM) :

EASY SPAGHETTI SAUCE

3 jars or cans of prepared spaghetti sauce
1 large can of reduced fat cream of mushroom soup
1 cup chopped onions
1 cup chopped green peppers
1 cup chopped red peppers
1 lb. mushrooms, sliced
1 1/2 lbs. lean ground chuck, cooked and drained
1 lb. Italian sausage, cooked and drained
4 cloves garlic, minced
seasoned salt and pepper
2 T. butter
1/2 cup white wine

Place onions, peppers, mushrooms, and garlic cloves in a skillet with the butter. COok until the onions are clear. Remove the vegetables from the skillet.
In a large pot, combine the spaghetti sauce, Italian sausage, peppers, wine, onions, mushrooms, garlic, and mushroom soup. Salt and pepper to taste. Stir well and simmer for 2-3 hours on low, stirring occasionally. This recipe does well in the crockpot, too. When the spaghetti sauce has simmered enough to blend the flavors, remove the pot from the stove and let the sauce cool. You can now package the sauce in quart freezing bags or in freezer-safe containers.