Thick and Meaty Spaghetti Sauce (around 200 cals)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 214.1
- Total Fat: 9.8 g
- Cholesterol: 39.1 mg
- Sodium: 693.0 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 4.4 g
- Protein: 12.9 g
View full nutritional breakdown of Thick and Meaty Spaghetti Sauce (around 200 cals) calories by ingredient
Introduction
My Mom's recipe. She had to make it meaty for Dad, but light enough for her. I also use this for pizza sauce. My Mom's recipe. She had to make it meaty for Dad, but light enough for her. I also use this for pizza sauce.Number of Servings: 8
Ingredients
-
**You can substitute Ground Turkey for the beef, but the recipe listed with 93% lean ground beef**
I use a 2 quart non stick sauce pan with a lid for this.
2 cups of diced Mushrooms
2 Cups of diced Onion
1 package of (approx 1 lb) of extra lean Ground beef
1 TBSP Oregano Leaves (if ground, use 1/2)
1 TBSP Basil Leaves (if ground use 1/2)
1/2 Teaspoon Rosemary Leaves (if ground use 1/2)
1/2 Teaspoon Ground Thyme (if leaves use 1)
3 TBSP of Minced Garlic
1/2 TBSP of Black Pepper
1 TBSP of Sugar (does not make it sweet, just cuts the acid)
Tips
I often will add a can of stewed tomatoes or some diced black olives when I need to feed a few more people. Just have a couple cans of paste available if you want that. Add additional water if it is too thick, but only about 2-3 oz at a time (half the paste can). It thinks quicker than you think.
Often, I will put this in the fridge overnight and serve the next day as the spices really have time to marinade and open up. It is good the first day and awesome the second day.
Directions
Heat up the pan on medium heat.
Place the meat in one large lump (do not break it up) in the pan (cook it like it is one big patty). Brown on one side, then turn it over (again like one big patty) to cook the other half.
Use a wooden spoon to break the meat up into big chucks until it is brown all the way through. This is important to keep it a chunky meat versus loose ground meat.
Take meat out of pan and place to side. Drain any remaining fat off. Do not rinse or wipe pan as this will coat for cooking veggies.
In the same hot pan, cook onions, garlic, and mushrooms. Since you are not using additional oil, you need to ensure they don't burn by mixing often. Cook for about 5 mins.
Add meat back into pan. Mix well. Add Oregano, Basil, Rosemary, Thyme, and Pepper. Mix again. Now add Tomato Sauce. Mix. Add Tomato paste and water. Stir again.
This is where you can add sugar or not. I taste and see how my flavor is. This will vary depending upon the age of your spices...older spices are bitter. If it tastes bitter, add sugar. This does not sweeten the sauce.
Simmer on low for 10 mins.
Serving Size: Makes up to 8- 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SKYLAR_AMBER.
Place the meat in one large lump (do not break it up) in the pan (cook it like it is one big patty). Brown on one side, then turn it over (again like one big patty) to cook the other half.
Use a wooden spoon to break the meat up into big chucks until it is brown all the way through. This is important to keep it a chunky meat versus loose ground meat.
Take meat out of pan and place to side. Drain any remaining fat off. Do not rinse or wipe pan as this will coat for cooking veggies.
In the same hot pan, cook onions, garlic, and mushrooms. Since you are not using additional oil, you need to ensure they don't burn by mixing often. Cook for about 5 mins.
Add meat back into pan. Mix well. Add Oregano, Basil, Rosemary, Thyme, and Pepper. Mix again. Now add Tomato Sauce. Mix. Add Tomato paste and water. Stir again.
This is where you can add sugar or not. I taste and see how my flavor is. This will vary depending upon the age of your spices...older spices are bitter. If it tastes bitter, add sugar. This does not sweeten the sauce.
Simmer on low for 10 mins.
Serving Size: Makes up to 8- 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SKYLAR_AMBER.
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