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Suggest a better descriptionPeel and chop the onion and garlic. Dice the bacon. Peel the carrot, trim and wash the celery, then dice both vegetables. Fry the bacon in hot oil until fat begins to run. Begin by browning the veg well, then add the minced meat, stirring all the time. Add the stock and bring the mix to the boil. Simmer and bring the mix to the boil. Simmer and reduce the mix. Season with salt and pepper. Stir in the milk and cook until thick. Blend in the sugar, oregano and tomatoes and gently cook the sauce for 30 minutes over a low temperature. Cook the spaghetti. Drain and top with sauce, parmesan and thyme.
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Serving Size: 1 Serving (1645g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3191 | ||
Calories from Fat: 1474 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163.7g | 218 % | |
Saturated Fat 35.5g | 178 % | |
Monounsaturated Fat 50g | ||
Polyunsanturated Fat 66.1g | ||
Cholesterol 97.1mg | 30 % | |
Sodium 5844.8mg | 202 % | |
Potassium 2362.2mg | 62 % | |
Total Carbohydrate 344.8g | 101 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 324.1g | ||
Protein 86.6g | 124 % | |
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: 3191
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