Categories: dinner, freeze, ground beef

Ingredients

• 1 1/2 pounds ultra-lean ground beef
• Cooking spray
• 1 1/2 cups diced onion
• 1 1/2 cups diced green bell pepper
• 1 cup diced red bell pepper
• 3 garlic cloves, minced
• 2 cups shredded zucchini (about 2 large)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1/4 cup sugar
• 2 (28-ounce) cans crushed tomatoes, undrained
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 (12-ounce) can tomato paste
• 1 (7-ounce) bottle roasted red bell peppers, undrained
• 14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)

Directions

1. Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.

2. Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, and minced garlic, and sauté 5 minutes or until tender. Add zucchini, and sauté 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.

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