Field Grade Spaghetti Sauce

Dairy Free
Health score
17%
Field Grade Spaghetti Sauce
75 min.
8
224kcal

Suggestions


Welcome to the world of hearty, homemade flavors with our Field Grade Spaghetti Sauce! This delightful recipe is perfect for those who appreciate a rich, savory sauce that is both satisfying and dairy-free. Whether you're preparing a family dinner or hosting friends, this sauce is sure to impress with its robust taste and comforting aroma.

Imagine the enticing scent of lean ground beef sizzling in a skillet, mingling with the fragrant garlic and a splash of red wine. As the ingredients come together, the flavors deepen and develop, creating a sauce that is not only delicious but also packed with wholesome ingredients. The addition of crushed tomatoes, mushrooms, and a blend of aromatic spices like basil, allspice, and cinnamon elevates this sauce to a new level of culinary delight.

In just 75 minutes, you can create a dish that serves eight, making it an ideal choice for gatherings or meal prep for the week ahead. With a caloric breakdown that balances protein, fat, and carbohydrates, this sauce is not only tasty but also a nutritious option for your dinner table. So grab your frying pan and get ready to whip up a batch of Field Grade Spaghetti Sauce that will have everyone coming back for seconds!

Ingredients

  • 0.3 teaspoon pepper black
  • 4.5 ounce mushrooms canned drained
  • 28 ounce canned tomatoes crushed canned
  • teaspoons basil leaves dried crushed
  • ounce onion soup mix dry
  • tablespoons parsley fresh chopped
  • cloves garlic minced
  • pinch ground allspice 
  • pinch ground cinnamon 
  • pounds ground beef lean
  • 0.5 cup red wine 
  • 0.5 teaspoon salt 
  • ounce tomato paste canned
  • cup water 

Equipment

  • frying pan

Directions

  1. In a large skillet, brown the meat with the garlic over medium heat. Stir in the wine; simmer, stirring often, for 10 minutes.
  2. Mix in dry onion soup mix, mushrooms, basil, salt and pepper, cinnamon, allspice, parsley, crushed tomatoes, tomato paste, and water. Cover pan almost completely, allowing space for steam to escape, and simmer 1 hour.
  3. Add additional water if needed to prevent sticking.

Nutrition Facts

Calories224kcal
Protein50.41%
Fat25.62%
Carbs23.97%

Properties

Glycemic Index
25.63
Glycemic Load
2.62
Inflammation Score
-6
Nutrition Score
19.827826012736%

Flavonoids

Cyanidin
0.03mg
Petunidin
0.3mg
Delphinidin
0.3mg
Malvidin
2.08mg
Peonidin
0.19mg
Catechin
1.07mg
Epigallocatechin
0.01mg
Epicatechin
0.57mg
Hesperetin
0.09mg
Naringenin
0.27mg
Apigenin
3.25mg
Luteolin
0.02mg
Kaempferol
0.04mg
Myricetin
0.3mg
Quercetin
0.17mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:223.55kcal
11.18%
Fat:6.1g
9.38%
Saturated Fat:2.62g
16.37%
Carbohydrates:12.83g
4.28%
Net Carbohydrates:9.73g
3.54%
Sugar:5.96g
6.62%
Cholesterol:70.31mg
23.44%
Sodium:734.86mg
31.95%
Alcohol:1.59g
100%
Alcohol %:0.67%
100%
Protein:26.99g
53.97%
Vitamin B12:2.54µg
42.34%
Zinc:6.32mg
42.13%
Vitamin B3:8.08mg
40.41%
Vitamin K:35.84µg
34.14%
Vitamin B6:0.68mg
33.92%
Selenium:21.44µg
30.62%
Phosphorus:287.38mg
28.74%
Iron:4.85mg
26.92%
Potassium:829.67mg
23.7%
Copper:0.38mg
18.75%
Manganese:0.34mg
17.09%
Vitamin C:13.45mg
16.3%
Vitamin B2:0.27mg
15.79%
Magnesium:58.53mg
14.63%
Vitamin E:1.87mg
12.46%
Vitamin B5:1.24mg
12.41%
Fiber:3.1g
12.4%
Vitamin B1:0.16mg
10.94%
Vitamin A:388.71IU
7.77%
Calcium:69.89mg
6.99%
Folate:26.5µg
6.62%
Source:Allrecipes