meaty tomato sauce for lasagna or spaghetti
*Thinly slice steaks, add mushrooms and marinate in wine for 1 hour.
*Brown onions and ground beef in a large pot.
*Add garlic, oregano, basil, bay leaves, pepper, red pepper flakes, fennel seeds, salt, tomatoes and sauce.
*Drain off extra wine from steak/mushroom mixture.
*Fry in a separate pan until wine is boiled off and add to sauce.
(for a more uniform sauce pulse the cooked steak/mushroom mixture in the processor until the right consistency)
*Simmer on lowest heat for 2-8 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 116 | ||
Calories from Fat: 36 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 24.6mg | 8 % | |
Sodium 28.7mg | 1 % | |
Potassium 243.6mg | 6 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.6g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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