Try this Spaghetti with Superb Meat Sauce recipe, or contribute your own.
Suggest a better descriptionLong, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese. Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency. Cook spaghetti following directions on package, allowing 1 pound for four servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 16 | ||
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Calories: 628 | ||
Calories from Fat: 78 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 45.4mg | 14 % | |
Sodium 591.4mg | 20 % | |
Potassium 1061.5mg | 28 % | |
Total Carbohydrate 98.5g | 29 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 92g | ||
Protein 36g | 51 % | |
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: 628
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