Spicy Marinara with Meat Sauce
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 101.9
- Total Fat: 6.2 g
- Cholesterol: 17.0 mg
- Sodium: 103.2 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.8 g
- Protein: 5.2 g
View full nutritional breakdown of Spicy Marinara with Meat Sauce calories by ingredient
Introduction
Red Pepper flakes and fennel seeds, along with fresh green peppers and garlic, make this spicy meat sauce a wonderful addition to your favorite pasta dishes. This sauce is delicious without the meat. too! Red Pepper flakes and fennel seeds, along with fresh green peppers and garlic, make this spicy meat sauce a wonderful addition to your favorite pasta dishes. This sauce is delicious without the meat. too!Number of Servings: 20
Ingredients
-
1 lb Lean Ground Beef
2T Extra Virgin Olive Oil
.5 C diced green pepper
.25 C diced carrots
.5 C diced onions
3 garlic cloves (minced)
1 14.5 oz can diced tomatoes in juice
.5 can tomato paste
1 28 oc can crushed tomatoes
red pepper flakes (to taste) (I use .5 tsp)
.5 tsp fennel seeds
2 t sugar
oregano
basil
bay leaf
salt and pepper to taste
Directions
Brown beef, drain grease, and set aside.
Sweat diced peppers and carrots for 10-15 minutes.
Add onion and sweat an additional 15 minutes.
Add garlic, fennel seeds, and red pepper flakes and cook 2 more minutes.
Add diced tomatoes in juice and bay leaf and evaporate the liquid for 2 min.
Stir in tomato paste and crushed tomatoes.
Add sugar and remaining spices.
Salt and Pepper to taste.
Simmer covered on med-low to low for 30 minutes, until the veggies are tender and flavors are blended.
Add meat to the sauce and cook an additional 20 minutes, or up to one hour, low. Stir occasionally until meat is tender.
Makes 20 1/2-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user TRISHSHAW.
Sweat diced peppers and carrots for 10-15 minutes.
Add onion and sweat an additional 15 minutes.
Add garlic, fennel seeds, and red pepper flakes and cook 2 more minutes.
Add diced tomatoes in juice and bay leaf and evaporate the liquid for 2 min.
Stir in tomato paste and crushed tomatoes.
Add sugar and remaining spices.
Salt and Pepper to taste.
Simmer covered on med-low to low for 30 minutes, until the veggies are tender and flavors are blended.
Add meat to the sauce and cook an additional 20 minutes, or up to one hour, low. Stir occasionally until meat is tender.
Makes 20 1/2-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user TRISHSHAW.