Directions:
- Brown meat, garlic and oinion in dutch oven using oil if needed.
- Add Italian seasoning near the end of browning, crushed in the palm to release oils and flavor!
- Add all other stuff, cook at a simmer for at least 2 hours.
- Tastes best if it sits overnight or at least the afternoon.
- Serve over capellini or vermacelli - these are much thinner than spaghetti and are very nice.
- Note: to increase the amount of sauce, increase the tomato sauce and seasonings. A little meat goes a long way. The eggplant gives it a unique flavor. This sauce is great for use in lasagnia and tastes great meatless. Freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.44 Kcal (2145 kJ) | ||
| Calories from fat | 159.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.72g | 27% | |
|---|---|---|---|
| Cholesterol | 55.29mg | 18% | |
| Sodium | 4609.97mg | 192% | |
| Potassium | 1162.44mg | 25% | |
| Total Carbs | 65g | 22% | |
| Sugars | 31.59g | 126% | |
| Dietary Fiber | 6.63g | 27% | |
| Protein | 21.97g | 44% | |
| Vitamin C | 20.1mg | 33% | |
| Iron | 4.3mg | 24% | |
| Calcium | 215.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 125.51 Kcal (525 kJ) | ||
| Calories from fat | 39.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 27% | |
|---|---|---|---|
| Cholesterol | 13.54mg | 18% | |
| Sodium | 1129.13mg | 192% | |
| Potassium | 284.72mg | 25% | |
| Total Carbs | 15.92g | 22% | |
| Sugars | 7.74g | 126% | |
| Dietary Fiber | 1.62g | 27% | |
| Protein | 5.38g | 44% | |
| Vitamin C | 4.9mg | 33% | |
| Iron | 1.1mg | 24% | |
| Calcium | 52.7mg | 22% | |
* 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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