Directions:
- In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced.
- Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water.
- Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.17 Kcal (625 kJ) | ||
| Calories from fat | 14.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 2% | |
|---|---|---|---|
| Cholesterol | 5.01mg | 2% | |
| Sodium | 177.43mg | 7% | |
| Potassium | 252.09mg | 5% | |
| Total Carbs | 27.45g | 9% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 2.1mg | 11% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 77.52 Kcal (325 kJ) | ||
| Calories from fat | 7.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 2% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 2% | |
| Sodium | 92.2mg | 7% | |
| Potassium | 131mg | 5% | |
| Total Carbs | 14.27g | 9% | |
| Sugars | 1.86g | 14% | |
| Dietary Fiber | 1.51g | 12% | |
| Protein | 3.42g | 13% | |
| Vitamin C | 11mg | 35% | |
| Iron | 1.1mg | 11% | |
| Calcium | 17.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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