It's the best
In a Dutch Oven saute onions and garlic. When onions are clear add meat and brown. I don't cook my meat to long it tends to dry out. Drain off fat. Stir in undrained tomatoes, tomato paste, and brown sugar, oregano, salt, basil, thyme, and bay leaf. Bring to boiling and reduce heat. I simmer mine for about 30 minutes, then leave it over night in refrigerator. The meat isn't as dry, and it brings out the seasonings.
When I reheat, I add mushrooms.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 32 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 102.5mg | 3 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.1g | ||
Protein 0.9g | 1 % | |
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: 32
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