Spaghetti Sauce

1 tsp. vegetable oil 1 1/4 lb. lean ground round

3 (8 oz.) cans tomato sauce 1 (6 oz.) can tomato paste

1 tsp. oregano Dash of garlic

Brown onions in oil; add meat and brown. Drain fat; add rest of ingredients. Simmer 1 hour uncovered. Serving size, 1/2 cup. (Lean meat exchange 1, vegetable exchange 1, Calories 90, Carbohydrates 5g, Protein 7g, Fat 5g, Fiber 0g, Cholesterol 21mg, Sodium 264mg.

MEAT-FREE SPAGHETTI SAUCE 12 oz. tomato juice

1 lg. can mushrooms, stems and pieces

Salt to taste

Garlic to taste

Oregano to taste

Dehydrated onion flakes

1 lg. green pepper, diced

2 cans bean sprouts

Cook all ingredients in covered saucepan. Cook until mixture thickens. Add bean sprouts; simmer 10 minutes. Sauce will usually taste better after sitting over night in refrigerator.

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