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Ingredientes
- 2 lrg Onions, minced
- 2 med Green peppers, chop
- 1 c. Minced celery
- 3 cl Garlic, chopped
- 2 Tbsp. Extra virgin olive oil
- 2 lb grnd beef
- 1 pkt Fresh mushrooms, sliced
- 3 x 6-ounce cans tomato paste
- 1 x 16-ounce can whole tomatoes
- Â Â Undrained & minced
- 3 x 8-ounce cans tomato sauce
- 2 Tbsp. Worcestershire sauce
- 2 tsp Chili pwdr
- 2 tsp Dill weed
- 2 tsp Whole oregano
- Â Â (continued on sauce2)
Direcciones
- Brown grnd beef with onion, green pepper, celery and garlic in warm oil in large dutch oven. Cook till meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or possibly 3 hrs, stirring occasionally.
- Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if you like. (Please note which this recipe is continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 6 servings | |
| Calories 481 | |
| Calories from Fat 279 | 58% |
| Total Fat 31.04g | 39% |
| Saturated Fat 11.07g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1077mg | 45% |
| Potassium 1379mg | 39% |
| Total Carbs 21.88g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 13.08g | 9% |
| Protein 30.61g | 49% |
