I'm trying to eat a little more low fat right now so I wanted to cut back on the meat. I added shredded cabbage to make up for some of the bulk.
In a Dutch Oven or large skillet heat the olive oil and add the beef, cooking until browned. Add the onions and cook a few more minutes. Add the cabbage and mushrooms and garlic, sprinkling with about 1 tsp of kosher salt, stirring to combine and cooking a few more minutes before adding the tomatoes with 1/2 can of water, Worcestershire sauce, and Italian seasoning. Let simmer for about 1/2 hour. Cook pasta according to directions. Drain and stir into the sauce.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 168 | ||
Calories from Fat: 21 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 95.6mg | 3 % | |
Potassium 356.2mg | 9 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 26.1g | ||
Protein 8.6g | 12 % | |
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: 168
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