Spagetti Sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 140.2
- Total Fat: 8.0 g
- Cholesterol: 28.4 mg
- Sodium: 368.0 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.4 g
- Protein: 8.0 g
View full nutritional breakdown of Spagetti Sauce calories by ingredient
Introduction
My husband and I tried a lot of different combinations of ingredients until we found a spagetti sauce recipe that we both loved. Here it is! My husband and I tried a lot of different combinations of ingredients until we found a spagetti sauce recipe that we both loved. Here it is!Number of Servings: 12
Ingredients
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1 red pepper
1 bulb of garlic
1 tbsp olive oil
1 pound lean ground beef
1 medium onion (diced)
2 tbsp dried Italian herbs
1 can of tomato sauce (680 ml)
1 can of whole tomatoes (796ml/28 fl oz)
1/4 cup of red cooking wine
1 tbsp beef boullion
Directions
Preheat oven to 300*. Seed and chop red pepper into large chunks. Separate garlic bulb into cloves and remove skins. Set one clove aside to use later. Put red pepper and garlic on a sheet of aluminum foil. Drizzle olive oil on top. Wrap up into a package and place in oven to roast for about 45 -60 minutes.
In a large saucepan saute the beef with the onion until beef is brown (Medium heat). Drain. Put beef and onion mix back into saucepan and add the herbs. Mix together.
Add can of tomato sauce and mix.
Take can of tomatoes. One by one, squish the tomatoes into the sauce (this can be messy, so be careful). Do not add the liquid from the can of tomatoes.
Add the cooking wine and the beef boullion.
Simmer over low heat.
Take the package of red peppers and garlic out of the oven (they should be nice and soft). Put all contents into a bowl. Use a hand blender to puree. (or, use a food processor).
Add to the sauce and continue to simmer.
Just before serving, crush the reserved clove of garlic into the sauce.
Serve over whole wheat spagetti.
Makes about 12 1/4 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user K_SPRINGTHORPE.
In a large saucepan saute the beef with the onion until beef is brown (Medium heat). Drain. Put beef and onion mix back into saucepan and add the herbs. Mix together.
Add can of tomato sauce and mix.
Take can of tomatoes. One by one, squish the tomatoes into the sauce (this can be messy, so be careful). Do not add the liquid from the can of tomatoes.
Add the cooking wine and the beef boullion.
Simmer over low heat.
Take the package of red peppers and garlic out of the oven (they should be nice and soft). Put all contents into a bowl. Use a hand blender to puree. (or, use a food processor).
Add to the sauce and continue to simmer.
Just before serving, crush the reserved clove of garlic into the sauce.
Serve over whole wheat spagetti.
Makes about 12 1/4 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user K_SPRINGTHORPE.
Member Ratings For This Recipe
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MELLINA2
