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Suggest a better description1. Heat oil and butter in a large, heavy saucepan over medium heat. When butter foams, add carrot, celery, onion, and garlic, and stew gently for 10 minutes. Stir in flour and continue cooking 5 minutes. Add tomatoes, tomato paste, sugar, basil, parsley, oregano, and bay leaf. Simmer, partly covered, for 1 hour. 2. Remove bay leaf and herb stems. Pass sauce through a food mill or process briefly in a food processor if you prefer a smoother texture. Adjust seasoning to taste with salt and pepper. 3. Bring a large pot of salted water to a boil over high heat. Cook spaghetti until just tender (about 8 minutes). Drain thoroughly. Top with tomato sauce and grated Parmesan cheese. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 244 | ||
Calories from Fat: 28 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 66.1mg | 2 % | |
Potassium 198.3mg | 5 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 43.7g | ||
Protein 7.8g | 11 % | |
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: 244
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