Ingredients:
1 to 1.5lbs/ .5 to .75 kg of ground beef, chicken or sausage
(for vegetarian substitute 1 c. grated zucchini or 2c. fresh spinach)
1 c. chopped bell pepper
1/2 c. chopped onion
2 stalks of celery
1 can of mushrooms (sliced pieces drain off water and discard)
1 large jar Prego spaghetti sauce with mushrooms
2 cloves of garlic finely chopped or one tsp. of pre-chopped garlic from a jar
Brown 1.5 pounds of ground beef or ground chicken or sausage meat (breakfast sausage squeezed out of the casing is our fave) in a large pot or electric frying pan set at medium heat.
Chop: onions, bell peppers, celery into bite sized chunks and add along with garlic to browned meat and continue frying for 5 to ten minutes. Cover the pot/pan and stir regularly
Add 1 jar or Prego spaghetti sauce with mushrooms and also the can of mushrooms with the water drained off.
Replace lid and cook at med/low heat until veggies are soft, stirring occasionally.
Serve over brown rice or corn spaghetti cooked as per package directions and RINSED WITH COLD WATER.
Use this sauce in our Gluten free lasagne recipe :)
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