Directions:
- In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
- Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
- In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
- Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
- When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.48 Kcal (2196 kJ) | ||
| Calories from fat | 155.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.22g | 26% | |
|---|---|---|---|
| Cholesterol | 67.29mg | 22% | |
| Sodium | 4086.21mg | 170% | |
| Potassium | 639.94mg | 14% | |
| Total Carbs | 60.94g | 20% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 30.45g | 61% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 7mg | 39% | |
| Calcium | 148.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 211.96 Kcal (887 kJ) | ||
| Calories from fat | 62.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 26% | |
|---|---|---|---|
| Cholesterol | 27.2mg | 22% | |
| Sodium | 1651.42mg | 170% | |
| Potassium | 258.63mg | 14% | |
| Total Carbs | 24.63g | 20% | |
| Sugars | 1.79g | 18% | |
| Dietary Fiber | 1.35g | 13% | |
| Protein | 12.31g | 61% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 2.8mg | 39% | |
| Calcium | 59.9mg | 15% | |
* 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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