Lourdes' macaroni with meat and mushroom sauce

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 520.9
  • Total Fat: 13.4 g
  • Cholesterol: 79.4 mg
  • Sodium: 2,621.2 mg
  • Total Carbs: 54.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 39.3 g

View full nutritional breakdown of Lourdes' macaroni with meat and mushroom sauce calories by ingredient
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Delicious and hearty macaroni with meat sauce made from scratch. Even the Queen would love. Delicious and hearty macaroni with meat sauce made from scratch. Even the Queen would love.
Number of Servings: 15


    Ground beef (2.000 gr)
    Elbow Macaroni (lancia) (i pk, 750 gr)
    canned crushed tomatoes (1 can)
    diced tomatoes with herbes and spices ( 3 cans)
    canned mushrooms (1 can)
    table salt (0.5 cup)
    garlic powder ( 3 tbsp)
    olive oil (4 tbsp)
    green bell peppers (0.5 cup chopped)
    onion raw (1 cup chopped)


recipe makes 15 servings
1.5 cup serving size approx.

Using 2 tbsp olive oil in a large non stick frying pan, cook the ground beef until very well done. ( Browned colour throughout entire pan). Let meat cook on medium-high heat stirring often so meat wont stick to pan. Using a big pot, add remaining olive oil to the pot, saute onion, green pepper and mushrooms on medium heat. Add all 3 cans of diced and 1 can of crushed tomatoes to the sauteed onions and peppers. Add 1/4 cup of salt only, garlic powder and oregano to the tomato sauce and stir frequently so that the sauce doesnt burn. Using another large pot bring 2.5 litres of water to a boil. Add 1 package of elbow macaroni and remaining salt to boiling water. Lower heat to medium high and stir. Once the ground beef is well cooked add it to the tomato sauce cover and let simmer for 30 minutes, stirring frequently. Once pasta is cooked al dente drain and set aside. When sauce is ready add it to the cooked macaroni, blend evenly using a big spoon or spatula. Ready to serve.

Number of Servings: 15

Recipe submitted by SparkPeople user TINKERBELL012.

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