Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown beef in a skillet. | 2. Put into a large stock pot with the tomato sauce, paste, and diced tomatoes. | 3. Add most of the required amount of all the spices. | 4. Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. | 5. Taste a spoonful and add the rest of the spices to taste. | 6. TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary. | 7. The thicker the metal of your stock pot, the less you have to stir. | 8. Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.). | 9. The longer it simmers, the thicker it gets (yum). | 10. The sauce is also very good without the beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2	1/2	ground lean	795.6018	0.0	156.8764	18.292
tomato	56	ounces	diced	285.7629	61.7565	13.9706	3.1751
tomato sauce	56	ounces		1793.9879999999998	285.6092	93.5096	31.116999999999997
tomato paste	48	ounces		1115.836	257.3227	58.7855	6.3956
bay leaf	8			-	-	-	-
garlic clove	3			-	-	-	-
basil	4	tablespoons		2.438	0.2809	0.3339	0.0678
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
onion powder	4	tablespoons		94.116	21.8371	2.8732	0.287
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.