Try this Spaghetti with Roast Beef Sauce recipe, or contribute your own.
Suggest a better descriptionSaute onion in butter or margarine, until soft in a large saucepan. Stir in tomato soup, tomatoes, mushrooms, olives, salt, pepper, basil and oregano. Simmer, covered for 10 minutes; add beef; simmer 20 minutes longer. Cool quickly and freeze in portions suitable for your family use. When ready to serve, reheat in heavy saucepan over Low heat, stirring occasionally, for 30 minutes or until bubbly-hot. Note Cook spaghetti n boiling salted water following label directions.
Recipe by: Family Circle Magazine, Sept.71, Freeze With Ease Posted to MC-Recipe Digest V1 #1013 by Roberta Banghart
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 321 | ||
Calories from Fat: 124 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 75.7mg | 23 % | |
Sodium 345.1mg | 12 % | |
Potassium 424.2mg | 11 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 17.9g | ||
Protein 28.3g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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