SAUCE: Squeeze or strain onions; discarding juice and retaining the pulp. Saute grated onion and green pepper in olive oil 10 minutes, stirring often. Transfer to cooking pan. Add remaining ingredients and mix well. Cook over low heat about 45 minutes, stirring often to prevent burning. Just before serving, remove garlic and bay leaf. MEATBALLS: Combine all ingredients except olive oil. Mix well. Form into balls. Brown in olive oil, rotating to cook on all sides. Drain on absorbent paper before adding to the sauce. Cook spaghetti according to package direction. Spoon the sauce and meatball over the spaghetti. Top with freshly grated Parmesan cheese. Serves 8. ~ - - - - - - - - - - - - - - - - - Posted to MM-Recipes Digest V4 #046 by Patrick & Sarah Gruenwald
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|Serving Size: 1 Serving (1658g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (18%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||24 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 270mg||83 %|
|Sodium 9746.1mg||336 %|
|Potassium 9407.5mg||248 %|
|Total Carbohydrate 170g||50 %|
|Dietary Fiber 39.3g||157 %|
|Sugars, other 130.7g|
|Protein 48.1g||69 %|
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Calories per serving: 895
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