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Jeff's Spaghetti Sauce

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Jeff's Spaghetti Sauce

This delicious spaghetti sauce is perfect for any type of pasta you like or can be used for sandwiches.

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
browned, drained of fat/grease
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15 ounces tomatoes, canned with juice
whole tomatoes, with juice
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12 ounces tomato paste
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15 ounces tomato sauce
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3 tablespoons olive oil
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½ cup water
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1 teaspoon basil
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon oregano
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon worcestershire sauce
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½ teaspoon lemon juice
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teaspoon thyme
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¼ teaspoon marjoram
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1 pinch rosemary leaves
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1 each bay leaves
whole
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1 pinch parsley leaves
dried, or flakes
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2 tablespoons Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
browned, drained of fat/grease
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433.5 ml/g tomatoes, canned with juice
whole tomatoes, with juice
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346.8 ml/g tomato paste
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433.5 ml/g tomato sauce
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45 ml olive oil
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118 ml water
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5 ml basil
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2.5 ml salt
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2.5 ml black pepper
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5 ml oregano
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5 ml garlic powder
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2.5 ml onion powder
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2.5 ml worcestershire sauce
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2.5 ml lemon juice
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0.6 ml thyme
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1.3 ml marjoram
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1 pinch rosemary leaves
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1 each bay leaves
whole
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1 pinch parsley leaves
dried, or flakes
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3E+1 ml Parmesan cheese
grated
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Directions

Combine all except the grated Parmesan cheese. Simmer covered, 30 minutes over low heat. Add grated Parmesan and simmer additional 15 minutes.

Serve over hot pasta noodles. Sprinkle more cheese on top.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Made this a zillion times. Perfecto!

anonymous

who is Jeff?

anonymous

who is Jeff?

 

 

Nutrition Facts

Serving Size 480g (16.9 oz)
Amount per Serving
Calories 51851% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 703mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 28%
Sugars g
Protein 70g
Vitamin A 40% Vitamin C 78%
Calcium 15% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
 

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