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Spagetti Sauce Italiano

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Recipe

.

 

Yield

10 servings

Prep

20 min

Cook

10 hrs

Ready

10 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
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½ pound italian sausage
bulk
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1 cup onions
chopped
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2 cloves cloves, ground
minced
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16 ounces tomatoes
cut-up
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2 cans tomato sauce
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4 ounces mushrooms
drained
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1 cup green bell peppers
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4 tablespoons tapioca, quick-cooking
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2 each bay leaves
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1 teaspoon basil
crushed, dry
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1 teaspoon oregano
crushed, dry
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¼ teaspoon salt and black pepper
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1 x salt
to taste
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1 x spaghetti
hot, cooked
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Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
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226.8 g italian sausage
bulk
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237 ml onions
chopped
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2 cloves cloves, ground
minced
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462.4 ml/g tomatoes
cut-up
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2 cans tomato sauce
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115.6 ml/g mushrooms
drained
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237 ml green bell peppers
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6E+1 ml tapioca, quick-cooking
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2 each bay leaves
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5 ml basil
crushed, dry
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5 ml oregano
crushed, dry
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1.3 ml salt and black pepper
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1 x salt
to taste
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1 x spaghetti
hot, cooked
* Camera

Directions

In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender; drain off fat.

Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt.

Stir in browned meat mixture.

Cover; cook on low-heat setting for 10 to 12 hours or high heat setting for 5 to 6 hours.

Remove bay leaves. Serve over hot spaghetti.

Makes 8 to 10 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 24750% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 323mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 35g
Vitamin A 11% Vitamin C 40%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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