Beef/Pork Recipes (Most Popular)
Adapted from Pioneer Woman Cooks blog. I doubled the sauce ingredients (kept half of the sauce aside and added at the end). Used approximately 6-8 ounces cooked rice noodles, which are included in nutritional info.
Used whole wheat pasta and only 1 pound extra lean ground beef instead of 1.5 pounds. Did not cook pasta noodles.
Taken from Food Network Melissa d'Arabian. Used pork roast instead of pork shoulder, trimmed of all fat. Added a lot more veggies than original recipe.
I measured this out as producing 13 1/2 cups of sauce. All the commercial jars say a serving is 1/2 cup, thus 27 servings yielded. This has only 96mg sodium versus the 350-775mgs per 1/2 cup that are in the various commercial brands (Ragu, Prego, Barilla, etc.). Even the 'low sodium' jarred brands have only a little less sodium, and they don't include meat.
I am going to calculate this as a veggie/meat-free marinara as well - our family will always use it as a meat sauce, but not all will and it is easier to compare apples to apples (or nutrition labels to nutrition label) if the meat is calculated separately
I used 1/3 cup of this meat sauce recipe for every 3 shells.
Homemade Garden Vegetable Meat Sauce recipe (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=1521085)
grass-fed ground beef, organic egg, avocado on top of sweet potato toast, sprinkled with turmeric
I don't believe this has as much fat in it as the nutritional info states. I trimmed the roast pretty darn well, and there's just no way there is that much fat per serving.
This is a great recipe for home made hamburgers, yes, you could buy them a little cheaper, but if non processed ingredients are important to you, like they are my family, you should enjoy them that much more.