Heat oil in Dutch oven. Cook and stir beef, onion and garlic in hot oil until beef is light brown; drain off fat. Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer. While sauce is simmering, cook spaghetti as directed on package; drain but do not rinse. Pour meat sauce over hot spaghetti. Servewith cheese.
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 6|
|Calories from Fat: 544 (52%)|
|Amt Per Serving||% DV|
|Total Fat 60.5g||81 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 170.1mg||52 %|
|Sodium 828.7mg||29 %|
|Potassium 1244.9mg||33 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 61.6g|
|Protein 47.9g||68 %|
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Calories per serving: 1041
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