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ground beef and sausage spaghetti sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.847
Energy (kCal)1613.4315
Carbohydrates (g)13.2224
Total fats (g)142.2207
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Start by emptying all sauces into pot. | 2. Cut green and red peppers into small chunks. | 3. Add to sauce. | 4. Add mushrooms. | 5. Add a couple tablespoons sugar to cut down acid level. | 6. Add pre-cooked sausage. | 7. I usually cook them in a crock pot the day before to remove majority of the fat. | 8. Cut into 1/2" chunks. | 9. Next dice onion. | 10. Chop both garlic and shallotts. | 11. Heat olive oil in a pan and saute garlic,onion and shallotts being careful not to burn them and cook till tender. | 12. Add salt and cracked black pepper to taste along with chopped parsley. | 13. Add to sauce. | 14. In the same pan add groung beef and brown. | 15. Add to sauce and cook on low heat 2 to 2 1/2 hours. | 16. Serve over the pasta of your choice. | 17. I prefer vermicelli over spaghetti. | 18. This may seem like it takes a long time to cook but I was taught good things come to those wait. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti sauce 1 jar - - - -
    tomato sauce 2 cans - - - -
    red bell pepper 1 - - - -
    green bell pepper 1 - - - -
    onion 1 44.0 10.274000000000001 1.21 0.11
    garlic 3 -4 0.0 0.0 0.0 0.0
    shallot 3 -4 0.0 0.0 0.0 0.0
    parsley - - - -
    basil 1 dash - - - -
    sugar - - - -
    salt - - - -
    black pepper cracked - - - -
    mushroom 1 can - - - -
    beef 1 - 1 1/4 ground 0.0 0.0 0.0 0.0
    italian sausage 1 lb sweet 1569.4315 2.9484 64.637 142.1107

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



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