Adapted by me from the 1981 Better Homes and Gardens New Cook Book
In a Dutch oven cook meats, onion and garlic until meat is browned and veggies are tender. Drain off fat. Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf. Stir in the water. Bring to boiling; reduce heat Simmer, uncovered, for 1 1/2 to 2 hours or till sauce is of desired consistency, stirring occasionally. Remove bay leaf. Serve over hot cooked spaghetti.
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Serving Size: 1 Serving (594g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 652 | ||
Calories from Fat: 387 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43g | 57 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 157.2mg | 48 % | |
Sodium 973.6mg | 34 % | |
Potassium 976.1mg | 26 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 15.5g | ||
Protein 43.1g | 62 % | |
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: 652
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