In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water mushrooms, olives and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 45-60 minutes or until sauce reaches desired thickness.
Discard bay leaf. Serve over spaghetti.
May be cooled and frozen for up to 2 months.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 187 (70%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 78.1mg||24 %|
|Sodium 2201.7mg||76 %|
|Potassium 316.9mg||8 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.8g|
|Protein 17.1g||24 %|
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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: 268
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