Directions:
- In a Dutch oven or soup kettle, cook beef in two batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. Return the beef and sausage to the pan. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until desired thickness is reached, stirring occasionally. Serve over pasta. Yield: 20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.52 Kcal (1472 kJ) | ||
| Calories from fat | 224.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.99g | 38% | |
|---|---|---|---|
| Cholesterol | 100.77mg | 34% | |
| Sodium | 651.85mg | 27% | |
| Potassium | 490.26mg | 10% | |
| Total Carbs | 4.19g | 1% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 27.82g | 56% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 3mg | 16% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 181.95 Kcal (762 kJ) | ||
| Calories from fat | 116.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 38% | |
|---|---|---|---|
| Cholesterol | 52.16mg | 34% | |
| Sodium | 337.39mg | 27% | |
| Potassium | 253.76mg | 10% | |
| Total Carbs | 2.17g | 1% | |
| Sugars | 0.98g | 8% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 14.4g | 56% | |
| Vitamin C | 3.4mg | 11% | |
| Iron | 1.5mg | 16% | |
| Calcium | 12.7mg | 2% | |
* 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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