8 Servings
1 1/2 pounds lean ground beef
2 cups chopped onions
1 cup chopped
green bell peppers
2 cups chopped celery
28 ounces plum tomatoes
6 ounces
no-salt-added tomato paste
1 teaspoon black pepper
1 teaspoon oregano
1
teaspoon basil leaves
1 teaspoon garlic powder
1 tablespoon Worcestershire
sauce
2 bay leaves
16 ounces spaghetti
1/2 cup grated Parmesan cheese
Sauté ground meat in a stockpot over medium-high heat, stirring frequently, until
no longer pink. Add onions and continue to sauté. When onions are slightly brown,
add bell pepper and celery. Cook slightly. Add all other ingredients except spaghetti
and Parmesan cheese. Reduce heat, cover and simmer 2 hours. Allow to cool, then cover
and refrigerate overnight. Skim off the fat that hardens on the surface. Cook spaghetti
according to package directions, omitting salt. Meanwhile, heat sauce, stirring occasionally.
Drain spaghetti and serve individual portions with sauce on top. Sprinkle each serving
of spaghetti with Parmesan cheese
Amount Per Serving
Calories 492 Calories from Fat 145
Percent Total Calories
From:
Fat 29% Protein 24% Carb. 47%
Nutrient Amount per Serving Value
Total Fat 16 g 25%
Saturated Fat 6 g 32%
Cholesterol 64 mg 21%
Sodium 228 mg 9%
Total Carbohydrate 58 g 19%
Dietary Fiber 2 g 7%
Sugars 0 g
Protein 29 g
Vitamin A 27% Vitamin C 73% Calcium 0% Iron 30%
