4 Serves
55 Mins
Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened.
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ItalianVitamin E
4 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
403 µg / 400 µgCalcium
730 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
453 mg / 420 mgPhosphorus
984 mg / 1,250 mgPotassium
4303 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
12 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
11 g / 20 gCholesterol
111 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
Add the minced beef and minced garlic to the pan. Cook, stirring occasionally, until the meat is thoroughly browned.
Stir in the mushrooms and mixed herbs, cooking for an additional 2 minutes to develop flavor.
Add the crushed tomatoes, beef stock, tomato ketchup, Worcestershire sauce, and seasoning. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain the pasta well.
Return the cooked spaghetti to the pot, toss with a dash of olive oil, and stir in the prepared meat sauce. Serve immediately in warm bowls with Parmesan cheese sprinkled on top.
36
g145
g37
g
Italian
Italian