There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!
In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened.
In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours.
Stir in parsley and sugar. Discard bay leaves before serving. Yield: 10 servings (2-1/2 quarts).
Nutritional Analysis: One serving (1 cup) equals 143 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 57 mg sodium, 22 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 4 vegetable, 1/2 fat.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 203 | ||
Calories from Fat: 40 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 3731.5mg | 129 % | |
Potassium 1293.3mg | 34 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 22.6g | ||
Protein 12.2g | 17 % | |
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: 203
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