Large skillet: cook beef, mushrooms, onion, and garlic over medium heat until meat no longer pink and vegetables are tender; drain.
Sir in broth, water, tomato paste, seasonings, and spaghetti. Bring to boil. Reduce heat; cover and simmer until spaghetti is tender. Sprinkle with cheese.
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|Serving Size: 1 Serving (1721g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1028 (46%)|
|Amt Per Serving||% DV|
|Total Fat 114.2g||152 %|
|Saturated Fat 66.6g||333 %|
|Monounsaturated Fat 36.5g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 463.9mg||143 %|
|Sodium 1753.9mg||60 %|
|Potassium 5139.3mg||135 %|
|Total Carbohydrate 177.3g||52 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 173.5g|
|Protein 123.8g||177 %|
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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: 2213
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