Directions:
- Cook first 3 ingredients in an 8-quart stockpot over medium heat 8 to 10 minutes, stirring until beef crumbles and is no longer pink; drain well, and return to stockpot.
- Add crushed tomatoes and remaining ingredients to stockpot; reduce heat to low, and cook, stirring often, 1 hour. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Refrigerate up to 3 days, or freeze sauce in heavy-duty zip-top plastic bags up to 3 months (thaw in refrigerator).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3594.77 Kcal (15051 kJ) | ||
| Calories from fat | 1021.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.54g | 175% | |
|---|---|---|---|
| Cholesterol | 1428.84mg | 476% | |
| Sodium | 8547.73mg | 356% | |
| Potassium | 11647.79mg | 248% | |
| Total Carbs | 145.34g | 48% | |
| Sugars | 86.32g | 345% | |
| Dietary Fiber | 29.82g | 119% | |
| Protein | 516.02g | 1032% | |
| Vitamin C | 88.7mg | 148% | |
| Iron | 50.4mg | 280% | |
| Calcium | 758.8mg | 76% | |
| Amount Per 100 g | |||
| Calories | 79.21 Kcal (332 kJ) | ||
| Calories from fat | 22.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 175% | |
|---|---|---|---|
| Cholesterol | 31.49mg | 476% | |
| Sodium | 188.35mg | 356% | |
| Potassium | 256.67mg | 248% | |
| Total Carbs | 3.2g | 48% | |
| Sugars | 1.9g | 345% | |
| Dietary Fiber | 0.66g | 119% | |
| Protein | 11.37g | 1032% | |
| Vitamin C | 2mg | 148% | |
| Iron | 1.1mg | 280% | |
| Calcium | 16.7mg | 76% | |
* 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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