Dalla Costa Spaghetti Sauce
Try this Dalla Costa Spaghetti Sauce recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- Vegetable oil
- 9 Italian sausages
- Garlic salt
- Pepper; to taste
- 3 Garlic
- 4 cn Tomato sauce; 8 ozs
- 1 tb Italian seasoning; or to
- 3 ts Salt; 3 to 4
- 4 Onions; chopped
- 1 1/2 lb Hamburger; 1 1/2 to 2 lbs
- 3 cn Tomato paste; 6 oz
INSTRUCTIONS
Saute onions in 1/2" oil, covering bottom of pan. Add sausage and hamburger, brown and break into small pieces. Add tomato sauce, tomato paste and seasonings. Add one can of water for each can of paste and sauce. Add salt and pepper. Simmer over low heat for 3 to 4 hours. recipe by Judi Tyson Recipe by: Judy Tyson Posted to KitMailbox Digest by Cairn Rodrigues
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (1509g) | ||
| Recipe Makes: 1 Servings | ||
|
|
||
| Calories: 2847 | ||
| Calories from Fat: 2310 (81%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 256.6g | 342 % | |
| Saturated Fat 92.3g | 462 % | |
| Monounsaturated Fat 117.4g | ||
| Polyunsanturated Fat 33g | ||
| Cholesterol 622.4mg | 192 % | |
| Sodium 6143.5mg | 212 % | |
| Potassium 2108.2mg | 55 % | |
| Total Carbohydrate 8.3g | 2 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 8.1g | ||
| Protein 117.3g | 168 % | |
|
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: 2847
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.