Directions:
- In a large Dutch oven or soup kettle, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender.
- For 4-6 people, serve 4 cups of the meat sauce over 1 pound of cooked and drained spaghetti. Refrigerate or freeze remaining sauce (may be frozen up to 3 months). Yield: 18 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.11 Kcal (2580 kJ) | ||
| Calories from fat | 394.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.81g | 67% | |
|---|---|---|---|
| Cholesterol | 159.33mg | 53% | |
| Sodium | 1658mg | 69% | |
| Potassium | 822.29mg | 17% | |
| Total Carbs | 10.4g | 3% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 43.38g | 87% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 4.8mg | 27% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 186.05 Kcal (779 kJ) | ||
| Calories from fat | 119.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.23g | 67% | |
|---|---|---|---|
| Cholesterol | 48.11mg | 53% | |
| Sodium | 500.67mg | 69% | |
| Potassium | 248.31mg | 17% | |
| Total Carbs | 3.14g | 3% | |
| Sugars | 1.09g | 15% | |
| Dietary Fiber | 0.68g | 9% | |
| Protein | 13.1g | 87% | |
| Vitamin C | 1.9mg | 11% | |
| Iron | 1.5mg | 27% | |
| Calcium | 22.8mg | 8% | |
* 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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