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Italian Spaghetti

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Submitted by gemeroy

YIELD

8 servings

PREP

10 min

COOK

90 min

READY

100 min

Ingredients

2 907.2
POUNDS G GROUND BEEF
1 1
MEDIUM MEDIUM ONIONS
chopped
2 2
CANS CANS TOMATO SAUCE *
2 2
CANS CANS TOMATO PASTE
1 cn Pitted ripe oli
OLIVES
ripe, pitted *
2 pk Spaghetti sauce
SPAGHETTI SAUCE
with mushrooms *
1 237
3 7.1E+2
CUPS ML WATER
1 15
TABLESPOON ML SUGAR
1 5
TEASPOON ML OREGANO
2 2
CLOVES CLOVES GARLIC
minced
1 1
EACH EACH BAY LEAVES *
16 462.4
OUNCES ML/G SPAGHETTI
uncooked
1 1
X X PARMESAN CHEESE
grated *

Directions

Cook and stir meat and onion in large skillet or Dutch oven until meat is brown.

Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling.

Reduce heat; cover and simmer 1½ hours, stirring occasionally.

Remove bay leaf. Cook spaghetti as directed on package; drain.

Serve sauce over spaghetti and sprinkle with Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 630 32% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 170mg 7%
Total Carbohydrate 23g 23%
Dietary Fiber 7g 28%
Sugars g
Protein 78g
Vitamin A 26% Vitamin C 68%
Calcium 10% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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