Italian Spaghetti Recipe
Ingredients
| Spaghetti | 1 Pound, cooked, drained | |
| Risso mince | 1⁄2 Pound | |
| Tomatoes | 2 Cup (32 tbs) | |
| Oil | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Carrots | 1⁄2 Cup (8 tbs) | |
| Celery stalks | 1 | |
| Onion | 1 | |
| Parsley | 1 Tablespoon | |
| Sugar | 1 Pinch |
Nutrition Facts
Serving size
Calories 1355 Calories from Fat 326
% Daily Value*
Total Fat 37 g56.7%
Saturated Fat 7.4 g36.8%
Trans Fat 0 g
Cholesterol 71.1 mg23.7%
Sodium 739.4 mg30.8%
Total Carbohydrates 218 g72.6%
Dietary Fiber 6.1 g24.3%
Sugars 12 g
Protein 53 g106.1%
Vitamin A 153% Vitamin C 69.5%
Calcium 15.4% Iron 52.7%
*Based on a 2000 Calorie diet
Directions
1. In a pot of boiling water, cook spaghetti as directed on the package.
2. In a pan, heat oil or butter and sauté onion, celery and carrot until nearly soft.
3. Stir in risso mince and cook until slightly browned.
4. Add tomatoes and seasonings; let simmer for 20 minutes.
SERVING
5. In a hot platter, place spaghetti and pour mince mixture on top.
6. Serve hot.
Chef
