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Mushroom Spaghetti Sauce

Chef.at.Home's picture
Ingredients
  Ground beef 2 Pound
  Onions 2 Large, finely chopped
  Green pepper 1 Large, finely chopped
  Canned diced tomatoes 28 Ounce, undrained (1 Can)
  Canned tomato sauce 30 Ounce (Two 15 Ounce Cans)
  Canned tomato paste 24 Ounce (One 12 Ounce Can Plus One 18 Ounce Can)
  Mushrooms 1⁄2 Pound, finely chopped
  Water 4 Cup (64 tbs)
  Bay leaves 2
  Dried parsley flakes 2 Teaspoon
  Garlic powder 2 Teaspoon
  Chili powder 1 Teaspoon
  Pepper 1 Teaspoon
Directions

In a Dutch oven, brown beef, onions and green pepper until the beef is no longer pink; drain.
Add remaining ingredients; bring to a boil.
Reduce heat; simmer, uncovered, for 2-3 hours.
Remove the bay leaves before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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4.325
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4158 Calories from Fat 2247

% Daily Value*

Total Fat 250 g385.1%

Saturated Fat 89.9 g449.5%

Trans Fat 0 g

Cholesterol 640 mg213.3%

Sodium 6995.8 mg291.5%

Total Carbohydrates 327 g108.9%

Dietary Fiber 78.1 g312.4%

Sugars 157.2 g

Protein 226 g451.8%

Vitamin A 458.2% Vitamin C 825.6%

Calcium 97.9% Iron 344.2%

*Based on a 2000 Calorie diet

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Mushroom Spaghetti Sauce Recipe