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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 139.8
  • Total Fat: 4.0 g
  • Cholesterol: 27.7 mg
  • Sodium: 472.8 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 15.0 g

View full nutritional breakdown of Denise's Mom's Spaghetti Sauce calories by ingredient
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Denise's Mom's Spaghetti Sauce

Submitted by: NEICYDEE


Number of Servings: 10

Ingredients

    1 14.5 oz. can Mushrooms (stems and pieces)
    1/2 tbsp Olive Oil
    5 cloves Garlic, minced
    1 Medium Onion, chopped
    1 pound Ground Beef or Buffalo or Ground Turkey or Tofu
    2 tbsp Flour
    1 Cup Dry Red Wine (I eye this — it should be about 1/2 inch below the top of the meat)
    1 14.5 oz can Peeled Tomatoes
    1 22 oz can Peeled Tomatoes
    1 6 oz. can Tomato Paste
    1 Cup Beef Bouillon
    1/2 Bay Leaf
    1 Small Green Pepper, minced
    1/2 Tsp. Italian Seasoning, optional
    1 sprinkle dry basil

Directions

Heat Olive Oil in heavy pan. Saute onion until soft, then add garlic.
Toss the beef with the flour, add to the onions and garlic, cook until crumbly, stirring frequently. Open the cans of peeled tomatoes and crush them with your fingers before adding them to the pot (be careful — they’ll squrt juice on you if you’re overzealous!). Empty the tomato paste, mushrooms, and bouillon into a tall stock pot while the meat cooks, turn the burner under the stock pot on “low”.
When the meat is almost completely browned, add the wine and cook over high heat for a few minutes (this is the secret to the recipe — without the wine the meat isn’t flavored and it’s nothing special).
Empty the meat into the stock pot and stir.
Briefly saute the green pepper in the meat pan on low just until the color is bright. Empty it into the stock pot and stir in.
Cook over low heat for 1 1/2 hours. During the last 1/2 hour of cooking, add the Italian Seasoning, basil, and bay leaf.

Number of Servings: 10

Recipe submitted by SparkPeople user NEICYDEE.






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