Cara's spaghetti sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 132.7
- Total Fat: 6.1 g
- Cholesterol: 21.4 mg
- Sodium: 331.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.7 g
- Protein: 7.5 g
View full nutritional breakdown of Cara's spaghetti sauce calories by ingredient
Introduction
My mom's spaghetti sauce with additions by me and by my sister-in-law. It's very nutritious and filling, and adaptable to whatever veggies or herbs you have on hand. You only notice the shredded veggies as extra texture. Yum! My mom's spaghetti sauce with additions by me and by my sister-in-law. It's very nutritious and filling, and adaptable to whatever veggies or herbs you have on hand. You only notice the shredded veggies as extra texture. Yum!Number of Servings: 8
Ingredients
Group 1
1/2 lb. Ground beef, lean
Onions, raw, 1 small, or 1/2 large, chopped
Garlic, 4 cloves, minced
1 green pepper, chopped (optional)
Group 2
2 cans Diced Tomatoes, No Salt Added,
1 can Tomato Paste, 1 can (6 oz)
1 shredded carrot (not exact)
1 small shredded summer squash or zucchini, about a cup (not exact)
Group 3
1/2 Tbsp. Worcestershire Sauce
1 Tbsp Apple Cider Vinegar
1/2 tsp. celery salt
1/4 tsp. Salt
20 fresh leaves of basil (or to taste--I like lots!)
2 tsp. dried oregano, or 6 tsp. fresh
1 /2 tsp. fresh Rosemary, or 1/2 tsp. dry
1 tsp. packed brown sugar
Directions
1. Saute Group 1 in a large skillet until beef is browned.
2. Puree the diced tomatoes and tomato paste in blender if smoother texture is desired. Add with the carrot and squash to the beef mixture.
3. Add Group 3. Mix well
4. Simmer for about 20-30 min. The longer the better.
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TRUEINDIGO.
2. Puree the diced tomatoes and tomato paste in blender if smoother texture is desired. Add with the carrot and squash to the beef mixture.
3. Add Group 3. Mix well
4. Simmer for about 20-30 min. The longer the better.
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TRUEINDIGO.
