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Basic Spaghetti Sauce

  Onion 1 Large, chopped
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Vegetable oil/Olive oil 3 Tablespoon
  Tomato sauce/2 pounds peeled fresh tomatoes 24 Ounce (3 Cans)
  Tomato paste 6 Ounce (1 Can)
  Water 6 Ounce (1 Can)
  Garlic/2 teaspoons garlic powder 2 Clove (10 gm), finely crushed
  Fennel seeds 1 Teaspoon
  Bay leaves 2
  Dried parsley flakes 2 Teaspoon
  Sweet basil 1 1⁄2 Teaspoon
  Whole oregano 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sliced mushrooms 4 Ounce, undrained (1 Can)

Saute onion and green pepper in vegetable oil until tender.
Add remaining ingredients.
Simmer gently 1 hour.
Cool; remove bay leaves, pour into ice cube tray with divider, and freeze.
Remove from tray when frozen; wrap desired number of cubes for a meal in freezer storage bags or freeze in 1-quart container.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1044 Calories from Fat 433

% Daily Value*

Total Fat 49 g75.5%

Saturated Fat 6.5 g32.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2268.7 mg94.5%

Total Carbohydrates 140 g46.8%

Dietary Fiber 29.1 g116.4%

Sugars 76.2 g

Protein 24 g48.2%

Vitamin A 159.4% Vitamin C 326.2%

Calcium 48.9% Iron 128.4%

*Based on a 2000 Calorie diet

Basic Spaghetti Sauce Recipe