Freezer Cheesy Beef Pasta Sauce

1. Combine beef and onion in a Dutch oven (or a large pot that has a lid).

2. Saute until lightly browned.

3. Drain off fat if necessary.

4. Add salt, Worcestershire sauce, and tomato sauce.

5. Simmer, covered 45 minutes, stirring occasionally.

6. Add cheese; stir until melted.

7. Cool.

8. Divide into equal parts and freeze in jars or plastic containers.

9. Thaw to use (then heat) for lasagne, spaghetti, or your favourite pasta.

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Nutrient	Quantity
Total fats	24.5494 g
Protein	210.9285 g
Carbohydrates	18.2522 g
Energy	1138.0624 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1424 g
Water	821.604 g
Aspartic acid	0.1456 g
Calcium, Ca	136.5902 mg
Lutein + zeaxanthin	14.56 g
Fiber, total dietary	2.72 g
Carotene, beta	8.91 g
Niacin	61.0786 mg
Vitamin A, RAE	0.85 g
Fatty acids, total trans-polyenoic	0.1995 g
Arginine	0.1664 g
Riboflavin	1.1896 mg
Fatty acids, total polyunsaturated 15:0	0.0997 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.136 g
Fatty acids, total saturated 20:1	0.0272 g
Glutamic acid	0.4128 g
Sodium, Na	671.6678 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6347 g
Total lipid (fat)	24.5494 g
Manganese, Mn	0.288 mg
Fructose	2.064 g
Proline	0.0192 g
Fatty acids, total saturated 16:0	5.2677 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3717 g
Sucrose	1.584 g
Choline, total	600.4603 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1541 g
Fatty acids, total polyunsaturated 18:1 t	0.8251 g
Sugars, total	8.4891 g
Serine	0.0336 g
Fatty acids, total saturated 10:0	0.0091 g
Fatty acids, total saturated 18:0	3.216 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	6.0944 mg
Selenium, Se	192.1921 g
Ash	16.2227 g
Fatty acids, total saturated 18:1 undifferentiated	8.2715 g
Pantothenic acid	6.344 mg
Phenylalanine	0.04 g
Copper, Cu	0.7129 mg
Betaine	69.0668 mg
Thiamin	0.557 mg
Retinol	0.17 g
Methionine	0.0032 g
Iron, Fe	18.0104 mg
Carbohydrate, by difference	18.2522 g
Phosphorus, P	1978.7377 mg
Folate, total	149.6269 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0181 g
Alanine	0.0336 g
Cholesterol	498.6678 mg
Valine	0.0336 g
Fatty acids, total saturated 18:2 undifferentiated	0.7461 g
Glycine	0.04 g
Carotene, alpha	0.17 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	0.5595 g
Zinc, Zn	33.035 mg
Isoleucine	0.0224 g
Fatty acids, total saturated 12:0	0.0091 g
Fatty acids, total polyunsaturated	1.0064 g
Fatty acids, total saturated 14:1	0.1088 g
Leucine	0.04 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1995 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	16.63 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0363 g
Folate, DFE	149.6269 g
Tryptophan	0.0224 g
Vitamin C, total ascorbic acid	14.05 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	7.4256 g
Fatty acids, total saturated 20:0	0.0272 g
Tyrosine	0.0224 g
Vitamin B-12	11.5147 g
Vitamin K (phylloquinone)	8.97 g
Fatty acids, total saturated	9.424 g
Histidine	0.0224 g
Fatty acids, total monounsaturated	9.0422 g
Threonine	0.0336 g
Folate, food	149.6269 g
Fatty acids, total polyunsaturated 17:0	0.2357 g
Cryptoxanthin, beta	0.51 g
Vitamin E (alpha-tocopherol)	2.0403 mg
Fatty acids, total trans	1.0245 g
Fatty acids, total trans-monoenoic	0.8251 g
Magnesium, Mg	226.7438 mg
Lysine	0.0624 g
Potassium, K	3470.407 mg
Cystine	0.0064 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Onion	1 cup	64	14.944	0.16
Cheddar cheese	4 cups	0	0	0
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Tomato Sauce	1194	0	0	0
beef	2	1060.8024	0	24.3894