Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and saute until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.) Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.) 4 to 6 servings (Makes about 8 3/4 cups sauce). Bon Appetit November 1991
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1894g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 914 (27%)|
|Amt Per Serving||% DV|
|Total Fat 101.6g||135 %|
|Saturated Fat 38.7g||194 %|
|Monounsaturated Fat 42.9g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 589.7mg||181 %|
|Sodium 644.7mg||22 %|
|Potassium 4126mg||109 %|
|Total Carbohydrate 351.2g||103 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 333g|
|Protein 241.8g||345 %|
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: 3360
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!