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Tomato Spaghetti Sauce's picture
  Finely chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Cooking oil 2 Tablespoon (Conventional Method Only)
  Tomatoes/1 can of 28-ounce tomatoes, cut up 2 Pound, peeled and cut up
  Canned tomato paste 6 Ounce (1 Can)
  Sugar 1 Tablespoon
  Instant beef bouillon granules 2 Teaspoon
  Dried oregano 1 Teaspoon, crushed
  Dried basil 1⁄2 Teaspoon, crushed
  Bay leaf 1 Large
  Canned sliced mushrooms 4 Ounce (1 Can)
  Cornstarch 2 Tablespoon (Crockery Cooker Method Only)
  Hot cooked spaghetti 1 Cup (16 tbs)

In 3-quart saucepan cook onion and garlic in oil.
Add tomatoes, tomato paste, sugar, bouillon granules, oregano, basil, bay leaf, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir in 1 1/2 cups water.
Bring to boiling.
Reduce heat and simmer, uncovered, for 1 1/4 to 1 1/2 hours, stirring occasionally.
Remove bay leaf.
Stir in mushrooms; simmer till desired consistency, 15 to 30 minutes more.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1105 Calories from Fat 309

% Daily Value*

Total Fat 35 g54.2%

Saturated Fat 5.4 g26.9%

Trans Fat 0 g

Cholesterol 0.4 mg0.13%

Sodium 2626.1 mg109.4%

Total Carbohydrates 182 g60.7%

Dietary Fiber 27 g108.1%

Sugars 68.9 g

Protein 29 g57.5%

Vitamin A 215.9% Vitamin C 286.5%

Calcium 36.4% Iron 77.2%

*Based on a 2000 Calorie diet

Tomato Spaghetti Sauce Recipe