Heat oil in heavy medium saucepan over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add ground beef and garlic and saute until meat is no longer pink, breaking up with fork, about 5 minutes. Puree tomatoes with juices in processor. Add to saucepan. Add canned tomato puree, herbs and dried crushed red pepper. Simmer 30 minutes, stirring occasionally. Season sauce with salt and pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Place pasta in large bowl. Add enough sauce to coat; stir. Serve, passing cheese separately. 2 servings; can be doubled or tripled. Bon Appetit January 1991
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|Serving Size: 1 Serving (2030g)|
|Recipe Makes: 1|
|Calories from Fat: 666 (45%)|
|Amt Per Serving||% DV|
|Total Fat 74g||99 %|
|Saturated Fat 26.6g||133 %|
|Monounsaturated Fat 33.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 238.6mg||73 %|
|Sodium 511.5mg||18 %|
|Potassium 4334.8mg||114 %|
|Total Carbohydrate 143.2g||42 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 121g|
|Protein 72.4g||103 %|
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Calories per serving: 1473
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