Directions:
- Saute ground beef in 2-4 T olive oil, set aside.
- Saute all vegetables until reduced in mass. Add olive oil if needed.
- Add prepared spaghetti sauce and canned diced tomatoes.
- Bring sauce to a bubble, add ground beef. Simmer 15 to 30 min.
- Serve over spaghetti.
- To increase vegetable content, a small amount of carrot or rutabaga can be finely grated and added to vegetables during the sauté step. The spaghetti sauce can be made 1 to 2 days ahead of serving (improves with time).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.45 Kcal (994 kJ) | ||
| Calories from fat | 132.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 23% | |
|---|---|---|---|
| Cholesterol | 37.27mg | 12% | |
| Sodium | 127.11mg | 5% | |
| Potassium | 465.97mg | 10% | |
| Total Carbs | 12.97g | 4% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 14.12g | 28% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 8.1mg | 45% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.59 Kcal (467 kJ) | ||
| Calories from fat | 62.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 23% | |
|---|---|---|---|
| Cholesterol | 17.51mg | 12% | |
| Sodium | 59.73mg | 5% | |
| Potassium | 218.97mg | 10% | |
| Total Carbs | 6.09g | 4% | |
| Sugars | 2.37g | 20% | |
| Dietary Fiber | 1.56g | 13% | |
| Protein | 6.64g | 28% | |
| Vitamin C | 9.1mg | 32% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3.8mg | 45% | |
| Calcium | 11.9mg | 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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