Fat grams per serving: Approx. Cook Time: 10hrs In skillet brown the ground beef; drain off excess fat. Transfer meat to a crockery cooker. In blender container place one can of tomatoes, undrained. Add the onion, carrot and garlic. Cover and blend till chopped; stir into meat in cooker. Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper. Mix well. Cover and cook on low heat setting for 8-10 hours. To serve, turn to high-heat setting. Remove bay leaf. Cover and heat till bubbly, 10 minutes. Blend cold water slowly into cornstarch; stir into tomato mixture. Cover and cook 10 minutes longer. Spoon over the spaghetti. Pass the Parmesan cheese to sprinkle atop.----------A good change of pace in spaghetti sauce taste.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 260 (58%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 85mg||26 %|
|Sodium 77mg||3 %|
|Potassium 312mg||8 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 22.4g|
|Protein 21.2g||30 %|
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Calories per serving: 445
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