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Betty Ellis' Italian Spaghetti Recipe
|Thin spaghetti||10 Ounce (Long In Size)|
|Ground round steak||1 Pound (Not Hamburger)|
|Canned tiny button mushrooms||7 1⁄2 Ounce (1 Can)|
|Tomato paste||1 Can (10 oz)|
|Canned tomatoes||15 Ounce (1 Large Can)|
|Olive oil||7 Ounce (1 Bottle)|
|Onions/2 small onions||1 Large, sliced|
|Garlic||3 Clove (15 gm), chopped fine|
|Chili powder||To Taste|
Serving size: Complete recipe
Calories 4124 Calories from Fat 2168
% Daily Value*
Total Fat 244 g375.2%
Saturated Fat 42.8 g214.1%
Trans Fat 0 g
Cholesterol 184 mg
Sodium 2559.9 mg106.7%
Total Carbohydrates 342 g113.8%
Dietary Fiber 41.6 g166.2%
Sugars 63.2 g
Protein 154 g308.4%
Vitamin A 152% Vitamin C 216%
Calcium 43.1% Iron 119.4%
*Based on a 2000 Calorie diet
Add the ground steak (be sure to use ground round steak as regular hamburger is too fat) and stir until no red meat appears.
Add tomato sauce, tomatoes, and seasoning.
Cook several hours over very low heat, covered.
Add water if sauce thickens too much.
Just before serving, add drained mushrooms.
Cook spaghetti according to directions on box.