Directions:
- In a large sauce pan, cook meat, onion, green pepper, celery, carrot, and garlic over medium heat, until vegetables are tender and meat is no longer pink, stiring frequently. Drain fat.
- Add undrained tomatoes, water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling.
- Add broken spaghetti and return to boiling. Reduce heat and boil gently, uncovered, for 12-15 minutes or until spaghetti is tender.
- Serve immediately. Top with fresh herb sprigs if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.56 Kcal (697 kJ) | ||
| Calories from fat | 36.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Cholesterol | 47.15mg | 16% | |
| Sodium | 274.72mg | 11% | |
| Potassium | 423.82mg | 9% | |
| Total Carbs | 13.37g | 4% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 17.99g | 36% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 10% | |
| Calcium | 34.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 66.11 Kcal (277 kJ) | ||
| Calories from fat | 14.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 6% | |
|---|---|---|---|
| Cholesterol | 18.71mg | 16% | |
| Sodium | 109.04mg | 11% | |
| Potassium | 168.22mg | 9% | |
| Total Carbs | 5.31g | 4% | |
| Sugars | 1.48g | 15% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 7.14g | 36% | |
| Vitamin C | 5.5mg | 23% | |
| Iron | 0.7mg | 10% | |
| Calcium | 13.9mg | 3% | |
* 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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