| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Sauce | 8 | Servings |
INGREDIENTS
| 1 | Italian sausages, hot style | |
| is my preference beef | ||
| turkey or pork | ||
| 1 | lb | Ground beef or turkey |
| 2 | small tomato paste | |
| 1 | medium tomato sauce | |
| 1 | large whole stewed | |
| tomatoes | ||
| 1 | up to | |
| 2 | T | Garlic salt or powder |
| 2 | up to | |
| 3 | t | Oregano |
| 1 | up to | |
| 2 | t | Basil |
| 1 | t | Anise seed |
| 1 | up to | |
| 2 | t | Salt |
| Fresh ground pepper to taste | ||
| A little red wine, makes a | ||
| sweeter sauce | ||
| Tabasco sauce, for extra | ||
| spice in your life | ||
| Green olives | ||
| Bell pepper | ||
| Onions | ||
| Fresh garlic, herbs |
INSTRUCTIONS
Date: Tue, 12 Mar 96 6:01:52 EST submitted by: saschwedes@ucdavis.edu (Sonya Schwedes, Davis, Ca) This recipe is a guaranteed winner. No more bottled spaghetti sauce! As soon as the basic ingredients are down, this sauce can be made in large batches to be frozen for later. NOTE: The quantities of herbs and spices can be varied, depending on taste. I usually measure them by estimation (i.e. no measuring spoons). Brown sausages until firm. Remove from heat and slice into inch-wide pieces. Brown ground meat. Drain. Add, in this order, tomato paste, sauce, and whole tomatoes with juice to meats. Throw in herbs and spices. Stir. If sauce is too thick, add up to 1 1/2 cups of water. Cook 30 min. to two hours. The sauce gets better the longer it cooks. Prepare spaghetti. When noodles are ready, top with sauce & parmesan cheese. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 12 MARCH 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 105
Total Fat: 11.7g
Cholesterol: 39.7mg
Sodium: 3279.5mg
Potassium: 972.1mg
Carbohydrates: 19.7g
Fiber: 4.2g
Sugar: 10.4g
Protein: 15.1g