Instructions on Making Spaghetti Sauce
In a large pot, cook and stir the bulk Italian sausage with onion until the meat is brown, about 15 minutes. Drain the fat. Add remaining ingredients, except the spaghetti. Bring sauce to a boil; reduce heat. Partly cover and simmer for 1 hour, stirring occasionally .
After sauce has cooled, freeze the sauce in the containers indicated below.
To prepare for serving spaghetti, thaw sauce and heat in a medium saucepan.
Cook noddles according to package directions, drain, and pour sauce over them.
SUMMARY OF PROCESSES:
Chop 11/2 cups onion and 4 tablespoons parsley
FREEZE IN: 9-cups container for spaghetti; 2-cups container for Baked Fish in Spaghetti Sauce
SERVE WITH: Asparagus Italian
I have substituted approximately 2 Tbsp of dried parsley for fresh, and 4-5 cubes of fresh/frozen basil for dried with good results.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 66 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.7mg | 0 % | |
Potassium 194.4mg | 5 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 13.6g | ||
Protein 1.4g | 2 % | |
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: 66
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