Inger'S Spaghetti Sauce

1. Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.

2. Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.

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Nutrient	Quantity
Total fats	83.4523 g
Protein	16.7626 g
Carbohydrates	85.732 g
Energy	1090.2664 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7079 g
Water	777.4719 g
Aspartic acid	2.2452 g
Calcium, Ca	266.8824 mg
Lutein + zeaxanthin	247.545 g
Fiber, total dietary	17.4619 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	3561.7043 g
Niacin	8.4252 mg
Vitamin A, RAE	315.4196 g
Arginine	0.5668 g
Riboflavin	0.5529 mg
Tocopherol, beta	0.0891 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0186 g
Fatty acids, total saturated 20:1	0.2536 g
Glutamic acid	6.4903 g
Sodium, Na	181.6379 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0279 g
Total lipid (fat)	83.4523 g
Manganese, Mn	1.7876 mg
Fructose	12.0434 g
Proline	0.3335 g
Fatty acids, total saturated 16:0	9.5189 g
Fatty acids, total saturated 8:0	0.0038 g
Sucrose	6.3129 g
Choline, total	126.0219 mg
Sugars, total	53.5404 g
Serine	0.4487 g
Fatty acids, total saturated 10:0	0.0044 g
Fatty acids, total saturated 18:0	1.6794 g
Vitamin B-6	1.1764 mg
Selenium, Se	13.56 g
Ash	8.5998 g
Fatty acids, total saturated 18:1 undifferentiated	58.072 g
Pantothenic acid	3.2207 mg
Phenylalanine	0.4608 g
Copper, Cu	1.2489 mg
Betaine	1.2256 mg
Thiamin	0.5305 mg
Methionine	0.1144 g
Iron, Fe	11.0018 mg
Carbohydrate, by difference	85.732 g
Phosphorus, P	362.6834 mg
Folate, total	112.6827 g
Tocopherol, gamma	2.2931 mg
Lycopene	48899.01 g
Alanine	0.4729 g
Valine	0.3962 g
Fatty acids, total saturated 18:2 undifferentiated	8.681 g
Glycine	0.3991 g
Carotene, alpha	470.8895 g
Glucose (dextrose)	12.9845 g
Fatty acids, total saturated 14:0	0.0448 g
Zinc, Zn	2.0162 mg
Isoleucine	0.3646 g
Maltose	0.476 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0112 g
Fatty acids, total polyunsaturated	9.3907 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	0.543 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	6331.31 IU
Folate, DFE	112.6827 g
Tryptophan	0.1364 g
Vitamin C, total ascorbic acid	178.9249 mg
Phytosterols	211.98 mg
Galactose	0.0117 g
Fatty acids, total polyunsaturated 18:1 c	0.0214 g
Fatty acids, total saturated 20:0	0.3353 g
Starch	0.374 g
Tyrosine	0.2657 g
Vitamin K (phylloquinone)	177.2444 g
Fatty acids, total saturated	11.7267 g
Histidine	0.2556 g
Fatty acids, total monounsaturated	59.4559 g
Threonine	0.4474 g
Folate, food	112.6827 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Cryptoxanthin, beta	2.119 g
Vitamin E (alpha-tocopherol)	21.6319 mg
Magnesium, Mg	160.014 mg
Lysine	0.5688 g
Potassium, K	3159.566 mg
Cystine	0.1805 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Olive oil	6 tablespoons	716.04	0	81
Onion	1	64	14.944	0.16
Tomato	2 cans	124.1379	27.5262	1.0795
Oregano	1 tablespoon	7.95	2.0676	0.1284
Tomato paste	1 can	139.4	32.147	0.799
Basil	1 tablespoon	0.6095	0.0702	0.017
green bell pepper	1	0	0	0
white sugar	1 teaspoon	16.254	4.1992	0
salt pepper	0	0	0	0
chicken bouillon granule	1 (	0	0	0
poultry seasoning	2 teaspoons	9.21	1.9677	0.2259