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Spaghetti With Meat Sauce Recipe
|Lean ground beef||1⁄2 Pound|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Tomato paste||3 Ounce (Half Of A 6 Ounce Can)|
|Water/Dry red wine||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Bay leaf||1 Small|
Serving size: Complete recipe
Calories 1283 Calories from Fat 200
% Daily Value*
Total Fat 23 g35.1%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 130 mg
Sodium 911.7 mg38%
Total Carbohydrates 204 g67.9%
Dietary Fiber 18.8 g75.4%
Sugars 19.1 g
Protein 85 g170.3%
Vitamin A 318.6% Vitamin C 215.7%
Calcium 40.1% Iron 118.9%
*Based on a 2000 Calorie diet
Drain off fat.
Stir in undrained tomatoes, tomato paste, water or wine, basil, oregano, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes, stirring occasionally.
Remove bay leaf.
Combine cornstarch and 1 tablespoon cold water.
Stir into sauce.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Meanwhile, cook spaghetti according to package directions.