Spaghetti Marinara Meat Sauce, Homemade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Marketside Organic Grass Fed Ground Beef 93% lean/ 7% fat (by JULIENSMITH) 3 cup Victoria Old World Style Marinara Sauce (by MWATTS1944) 3.5 cup Del Monte Stewed Tomato Original (by BIRDSOUP) 1 serving Del Monte Tomato Sauce (small can)-(1/4 cup) (by MYKAMB) 8 oz Giorgio Fresh Mushrooms 1 cup, sliced Onions, raw 2.5 tbsp Star Originale Olive Oil (by SARRIE4) 2 tsp Seasoning - Morton Fine Sea Salt (Mediterranean Sea Salt) (by --SHELLEY--) 1 tsp Morton - Season All (Pepper) (by TENSHI_ANGEL) 4 tsp Mrs. Dash (R) Original Blend 1 tbsp Basil 1 tbsp Rosemary 2 tbsp, crumbled Bay Leaf 1 tbsp Thyme, ground 4 tsp Garlic
Heat large pan (I use cast iron) to med high.
Thick-slice 8 oz mushrooms (I like baby portabellas), put in 1 tbsp olive oil (regular not virgin) and start cooking mushrooms. When they are brown on one side, flip each mushroom slice over. Drizzle on more olive oil as needed.
While browning mushrooms, slice up 1/2 large onion. After turning over mushrooms, wait a minute and then add onion and stir. Add a bit more olive oil. Cook for 5-8 minutes or so, until onions are beginning to look cooked.
Add about 2 tbsp minced garlic (really, to taste) and stir continually until garlic looks brown. Take out of pan and place in pot or 5-quart covered pan.
While onions are cooking, take hamburger meat and add 2 tbsp Mrs. Dash, and about half the rosemary, thyme and basil, add a tsp salt and pepper, and mix well into the hamburger.
Put hamburger into first pan after taking out onions and mushrooms. Cook at med high until browned.
Put hamburger in pot/5 quart pan with onions/mushrooms, add marinara sauce, stewed tomatoes (I cut them up a bit), small can of tomato sauce, and the rest of the basil, thyme and rosemary. Add bay leave (I use about 6, don't crumble). Salt and pepper to taste.
Cover and cook at about a medium simmer (roughly medium to medium-low, depending on your stove) for 30 minutes.
After it cools, separate into 6 1-cup portions in sandwich bags. Extra can be frozen.
Serve over 2 oz spaghetti (about 1 cup cooked pasta - I use organic whole wheat spaghetti, about 200 cals, for a total of 500 cals)
Serving Size: Makes 6 - 1-cup servings, 300 cals/serving
Thick-slice 8 oz mushrooms (I like baby portabellas), put in 1 tbsp olive oil (regular not virgin) and start cooking mushrooms. When they are brown on one side, flip each mushroom slice over. Drizzle on more olive oil as needed.
While browning mushrooms, slice up 1/2 large onion. After turning over mushrooms, wait a minute and then add onion and stir. Add a bit more olive oil. Cook for 5-8 minutes or so, until onions are beginning to look cooked.
Add about 2 tbsp minced garlic (really, to taste) and stir continually until garlic looks brown. Take out of pan and place in pot or 5-quart covered pan.
While onions are cooking, take hamburger meat and add 2 tbsp Mrs. Dash, and about half the rosemary, thyme and basil, add a tsp salt and pepper, and mix well into the hamburger.
Put hamburger into first pan after taking out onions and mushrooms. Cook at med high until browned.
Put hamburger in pot/5 quart pan with onions/mushrooms, add marinara sauce, stewed tomatoes (I cut them up a bit), small can of tomato sauce, and the rest of the basil, thyme and rosemary. Add bay leave (I use about 6, don't crumble). Salt and pepper to taste.
Cover and cook at about a medium simmer (roughly medium to medium-low, depending on your stove) for 30 minutes.
After it cools, separate into 6 1-cup portions in sandwich bags. Extra can be frozen.
Serve over 2 oz spaghetti (about 1 cup cooked pasta - I use organic whole wheat spaghetti, about 200 cals, for a total of 500 cals)
Serving Size: Makes 6 - 1-cup servings, 300 cals/serving
Nutritional Info Amount Per Serving
- Calories: 300.8
- Total Fat: 15.3 g
- Cholesterol: 46.7 mg
- Sodium: 1,786.0 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.8 g
- Protein: 19.9 g
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