Directions:
- In two large Dutch ovens or soup kettles, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, Worcestershire sauce, sugar and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
- Cook spaghetti according to package directions; drain. Serve with meat sauce. Yield: 25 servings (about 3/4 cup meat sauce with 3/4 cup spaghetti).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.7 Kcal (1791 kJ) | ||
| Calories from fat | 62.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 11% | |
|---|---|---|---|
| Cholesterol | 65.3mg | 22% | |
| Sodium | 1334.74mg | 56% | |
| Potassium | 536.53mg | 11% | |
| Total Carbs | 61.76g | 21% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 29.81g | 60% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 3.7mg | 21% | |
| Calcium | 45.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 198.53 Kcal (831 kJ) | ||
| Calories from fat | 28.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 11% | |
|---|---|---|---|
| Cholesterol | 30.31mg | 22% | |
| Sodium | 619.54mg | 56% | |
| Potassium | 249.04mg | 11% | |
| Total Carbs | 28.67g | 21% | |
| Sugars | 3.3g | 28% | |
| Dietary Fiber | 1.32g | 11% | |
| Protein | 13.84g | 60% | |
| Vitamin C | 2.2mg | 8% | |
| Iron | 1.7mg | 21% | |
| Calcium | 21.1mg | 5% | |
* 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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