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Mushroom In Spaghetti Sauce Recipe
|Ground beef||1 Pound|
|Bulk italian sausage||3⁄4 Pound|
|Canned tomatoes||28 Ounce, cut up|
|Tomato juice||2 Cup (32 tbs)|
|Tomato sauce||15 Ounce (1 Can)|
|Chianti||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Canned sliced mushrooms||6 Ounce (1 Can)|
|All purpose flour||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3851 Calories from Fat 2020
% Daily Value*
Total Fat 224 g344.3%
Saturated Fat 80.7 g403.5%
Trans Fat 0 g
Cholesterol 588.6 mg
Sodium 5681.5 mg236.7%
Total Carbohydrates 248 g82.7%
Dietary Fiber 32.2 g128.9%
Sugars 71.5 g
Protein 166 g331.3%
Vitamin A 252.7% Vitamin C 528.2%
Calcium 52.7% Iron 183.6%
*Based on a 2000 Calorie diet
Stir in undrained tomatoes, 1 cup of the tomato juice, tomato sauce, chianti, onion, green pepper, sugar, Worcestershire, salt, chili powder, pepper, garlic, and bay leaves.
Bring to boiling; reduce heat.
Simmer, covered, 45 minutes, stirring occasionally.
Remove bay leaves.
Drain mushrooms, reserving liquid.
Blend flour with reserved mushroom liquid and remaining 1 cup tomato juice.
Stir into sauce along with mushrooms.
Cook and stir till thickened.
Pack into hot, clean pint jars; leave 1-inch headspace.
Process in pressure canner at 10 pounds pressure, 75 minutes, being sure to follow manufacturer's directions.
Refrigerate any sauce not processed and use within a few days.